Beach Ford Filling Station, 2717 Virginia Beach Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 0550 - Corrected During Inspection Steamer wand stored in standing water at Espressimo machine. Discussed using water only periodically to steam clean or other approved ways to prevent possible bacterial growth. | July 14, 2009 | Routine | 0 | 1 | Details / Comments |
|
February 09, 2009 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | July 08, 2008 | Routine | 0 | 0 | Details / Comments |
| 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. | December 13, 2007 | Routine | 0 | 1 | Details / Comments |
| 1320 - There was no visable temperature measuring device located in the refrigerators in the front area. | July 16, 2007 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 30, 2007 | Routine | 0 | 0 | Details / Comments |
July 14, 2009 (Routine)
Violation: 0550 - Corrected During Inspection Steamer wand stored in standing water at Espressimo machine. Discussed using water only periodically to steam clean or other approved ways to prevent possible bacterial growth.
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 135F.
Comments:
Violation discussed with Certified Foodservice Manager.
February 09, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use drinking container 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. - 1730 - A pot holder was observed in a state of poor repair and condition preventing the equipment to be used as designed.
Discard and replace the damaged pot holder to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 2000 - Clean cutting boards were found stored on the handles of the three compartment sink.
Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3340 - Critical Containers of chemicals observed stored on shelf above three compartment sink, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed with manager. Please fax proof of Certified Foodservice Manager Certificate(s), or otherwise call inspecting Environmental Health Specialist for class schedule.
July 08, 2008 (Routine)
Comments:NO violations noted during the inspection
December 13, 2007 (Routine)
Violation: 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
Violations discussed for correction.j
July 16, 2007 (Routine)
Violation: 1320 - There was no visable temperature measuring device located in the refrigerators in the front area.
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.
Comments:
violation discused for correction.
May 30, 2007 (Routine)
Comments:Minor violations noted and being corrected.All permits and licenses must be in possession prior to the permit being valid
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