Boardwalk Cafe, 1503 Atlantic Avenue, 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 17, 2009 | Routine | 7 | 1 | Details / Comments |
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May 07, 2009 | Routine | 2 | 1 | Details / Comments |
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January 28, 2009 | Routine | 3 | 6 | Details / Comments |
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October 03, 2008 | Routine | 3 | 4 | Details / Comments |
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June 26, 2008 | Routine | 2 | 1 | Details / Comments |
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April 03, 2008 | Routine | 3 | 3 | Details / Comments |
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December 10, 2007 | Routine | 4 | 4 | Details / Comments |
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September 04, 2007 | Routine | 6 | 3 | Details / Comments |
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June 05, 2007 | Routine | 1 | 1 | Details / Comments |
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March 20, 2007 | Routine | 1 | 3 | Details / Comments |
August 17, 2009 (Routine)
Violations:
- 0060 - Corrected During Inspection Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 0080 - Corrected During Inspection Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella - 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen 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 bacon preventing its use. - 0470 - Critical Repeat Unwrapped or uncovered food in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen equipment and surrounding areas need to be cleaned.
Clean and sanitize these surfaces for food contact. - 0820 A 2 - Corrected During Inspection Critical Ham 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 ready-to-eat (RTE) commercially processed @FOOD@ 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. - 0790 - Corrected During Inspection Improper methods used to thaw ham.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
Violations discussed for correction.
May 07, 2009 (Routine)
Violations:
- 0470 - Critical Repeat Unwrapped or uncovered food in the prep area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: toaster and prep area.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the kitchen equipment and shelves 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.
Violations discussed with manager.
January 28, 2009 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the prep refrigerator and sitting out in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) soups and deli meats 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. 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 - Repeat There was no temperature measuring device located in the prep 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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: drink dispenser at bar, slicer, and cooking equipment.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the shelving and food equipment in the kitchen 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. - 2650 - Observed excessive refuse on the floor of the @LOCATION@.
Increase the number of approved refuse containers in the @LOCATION@ to prevent the accumulation of debris on the floor. - 3180 - Everything in the kitchen is greast and 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. - 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.
Establishment not open during inspection. Food left out needs to be thrown away. The prep refrigerator smells terrible of spoiled food. The flies in the bar area need to be destroyed. The entire establishment needs a thorough cleaning. A follow up inspection will be conducted Tuesday February 3, 2009.
October 03, 2008 (Routine)
Violations:
- 0470 - Critical Repeat Raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0830 - Critical The prepared ready-to-eat (RTE) deli meats and chicken salad 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. 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 - Repeat There was no temperature measuring device located in the low boy 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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Clean and sanitize these surfaces for food contact. - 1790 - The food contact equipment surface of the broiler is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the broiler to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in 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.
Violations discussed for correction.
June 26, 2008 (Routine)
Violations:
- 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 A 2 - Critical Crabmeat cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 2000 - Box of single service utensils stored on floor of store room.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Advised critical violations require immediate correction.
April 03, 2008 (Routine)
Violations:
- 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 A 1 - Critical Potatoes hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 A 2 - Critical Cheese cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1320 - There was no temperature measuring device located in the prep 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. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1520 - There is no temperature measuring device available in the manual warewashing area.
Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
Advised critical violations require immediate correction.
December 10, 2007 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the kitchen.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 - Corrected During Inspection Critical Coffee creamers and butte pats 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 ready-to-eat (RTE) commercially processed cheese and ham 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 - Corrected During Inspection Repeat There was no temperature measuring device located in the freezer.
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. - 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
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. - 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3340 - Corrected During Inspection Critical Container of butane fluid not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
Advised critical violations require immediate correction.
September 04, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection 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. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw sausage and raw ground beef above RTE.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0820 - Corrected During Inspection Critical Cheese 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 ready-to-eat (RTE) commercially processed sliced ham and cheese 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 - Repeat There was no temperature measuring device located in the freezer.
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. - 1570 - Freezer needs defrosting, was observed in a condition that prevents necessary maintenance and easy cleaning.
Defrost to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 2000 - Box of single service items were found stored on floor.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3310 - Corrected During Inspection Critical Dog was noted in the establishment (dining room)
Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort. - 3320 - Critical Powdered pink soap observed without a label.
Label with contents or discard.
Advised critical violations require immediate correction.
June 05, 2007 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between uses. Ice scoop not stored on clean surface. Is stored on cloth towel.
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. - 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed pork barbeque 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.
Advised critical violation requires immediate correction.
March 20, 2007 (Routine)
Violations:
- 1320 - Repeat There was no temperature measuring device located in the freezer.
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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. (have gotten wet)
Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 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. - 3330 - Critical Working container of pink soap powder not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Advised critical violations require immediate correction. Kitchen closed for hood cleaning at time of inspection.
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