Boomerangs Bar & Grill, 6045 High Street West, Portsmouth, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 29, 2009 | Routine | 2 | 7 | Details / Comments |
|
March 10, 2009 | Routine | 3 | 3 | Details / Comments |
|
December 04, 2008 | Routine | 4 | 1 | Details / Comments |
|
March 04, 2008 | Routine | 1 | 9 | Details / Comments |
|
February 09, 2007 | Routine | 1 | 8 | Details / Comments |
|
July 21, 2006 | Routine | 3 | 7 | Details / Comments |
June 29, 2009 (Routine)
Violations:
- 0830 - Critical Repeat Various prepared ready-to-eat (RTE) foods 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. - 1570 - The cooler and the vents were observed in a state of disrepair and damaged.
Repair the equipment 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - The cutting board(s) 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 Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the ice machine, fryers, oven, grill, toaster oven, and the pizza oven .
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: The walls between the equipment.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the reach in freezer is missing a leg.
Maintain nonfood-contact surfaces of equipment clean. - 3170 - Repeat The storage area connected to the office and the men's rest-room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - The floor under and around the grill is 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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
The ceiling tiles have been replaced in the kitchen.
March 10, 2009 (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. - 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. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food 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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the toaster oven and the oven.
Clean and sanitize these surfaces for food contact. - 2890 - Repeat Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3170 - The ceiling tiles in the men's rest room are in poor condition.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
All violations were discussed and or corrected during the inspection. Thank you.
December 04, 2008 (Routine)
Violations:
- 0450 - Corrected During Inspection 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. - 0470 - Critical 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. - 0830 - Critical The prepared ready-to-eat (RTE) foods 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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: The ice machine, the toaster oven, and the grill..
Clean and sanitize these surfaces for food contact. - 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
All violations were discussed and or corrected during the inspection. Thank You.
March 04, 2008 (Routine)
Violations:
- 1320 - There was no temperature measuring device located in the refrigerators and freezers.
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 The following equipment food-contact surfaces were observed soiled to sight and touch: Microwave oven, toaster oven, & refrig./freezer units.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the equipment throughout 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. - 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2890 - Repeat Lights in kitchen not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3020 - Corrected During Inspection 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 - Corrected During Inspection 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 - 3170 - The floor in the beer storage room is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat The floor in the kitchen under and around the cooking equipment, and the floor in the walk-in cooler 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.
February 09, 2007 (Routine)
Violations:
- 0610 - Corrected During Inspection Cooking oil stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation hood filters.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - The nonfood contact surface of the refrigerators and freezers 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. - 1880 - Critical Refrigeration and freezer units unclean.
Clean and sanitize surfaces. - 2890 - Repeat Light bulb in kitchen is not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3045 - Corrected During Inspection The sign that notifies food employees to wash their hands is not clearly visible (handsink in kitchen).
Provide a sign/poster that is clearly visible to all employees - 3080 - Less than 50 foot candles of light was noted in the kitchen.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3170 - Ceiling tiles removed over 3-compartment sink and wall behind streamer units is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3300 - Repeat Premises has accumulation of litter (around dumpster)
Maintain the premise free of litter.
Permit expires 6/30/07.
July 21, 2006 (Routine)
Violations:
- 0530 - Corrected During Inspection Packaged food stored in direct contact with ice.
Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water. - 1570 - The door gasket of the deep freezer is in bad repair
Repair or replace the deep freezer door gasket in accordance with the manufacturer's specifications. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Utensils and ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - Corrected During Inspection The nonfood contact surface of the utensil storage bin has accumulations of grime and debris. Hood filters need to be cleaned.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2350 - Critical The drain line for the ice bin located behind the bar is backgraded.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. High grass and weeds noted.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2890 - Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Floor area under and around cooking equipment 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. - 3300 - Premises has accumulation of litter
Maintain the premise free of litter. - 3380 - Corrected During Inspection Critical Wiping cloth chlorine sanitizing solution exceeds 200ppm.
Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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