Boys & Girls Club of SEVA, 1505 Competitor Court, 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 25, 2009 | Routine | 0 | 2 | Details / Comments |
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March 16, 2009 | Routine | 1 | 1 | Details / Comments |
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October 06, 2008 | Routine | 2 | 10 | Details / Comments |
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June 06, 2008 | Routine | 0 | 10 | Details / Comments |
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February 12, 2008 | Routine | 2 | 7 | Details / Comments |
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October 18, 2007 | Routine | 2 | 4 | Details / Comments |
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April 24, 2007 | Routine | 3 | 5 | Details / Comments |
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October 13, 2006 | Routine | 0 | 4 | Details / Comments |
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April 18, 2006 | Routine | 0 | 7 | Details / Comments |
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March 16, 2006 | Routine | - | - | Details / Comments |
August 25, 2009 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.
Violations discussed with certified food manager.
March 16, 2009 (Routine)
Violations:
- 0470 - Critical The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE) Place shell eggs on bottom shelf. Do not put over ready to eat food such as tomatoes.
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. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Reach in refrigerator
Clean and sanitize these surfaces for food contact.
Improvements made since last inspection. Violations discussed with manager.
October 06, 2008 (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. - 0220 - Critical Repeat In use personal drinking containers and personal food 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. - 0220 - Critical The employees are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 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. - 1510 - Repeat 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 - Repeat 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. - 1730 - The thermometer in freezer is not in good repair and/ or not accurate in the range of use.
Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. - 1790 - Repeat The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 2350 ii - Several handbasins in toilet rooms in poor repair.
Repair and maintain all plumbing components ans fixtures. - 2890 - Repeat Light bulb in freezer not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3040 - Repeat Handwashing aids and devices have been installed at the warewashing sink
Remove handwashing aids and devices from the warewashing sink - 3080 - Less than 20 foot candles of light was noted in the toilet room.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Manager's certificate has expired. Violations discussed for correction.
June 06, 2008 (Routine)
Violations:
- 1510 - Repeat 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. - 1530 - Repeat 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. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: reach-in refrigerator and freezer.
Clean and sanitize these surfaces for food contact. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 2890 - Light bulbs in refrigerator and freezer not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3040 - Handwashing aids and devices have been installed at the warewashing sink
Remove handwashing aids and devices from the warewashing sink - 3170 - Floor in women's toilet room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Manager's certificate has expired. Remove expired food products from refrigerator. Violations discussed for correction.
February 12, 2008 (Routine)
Violations:
- 0070 2 - Corrected During Inspection Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. - 0220 - Critical Repeat The employees are storing personal drinks and food in refrigerator and freezer where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 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. - 0830 - Critical The ready-to-eat (RTE) commercially processed hotdog 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 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 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Pot holders observed in a state of disrepair and damaged.
Replace 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. - 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 - 3050 - No waste receptacle provided at handwashing lavatories in kitchen.
Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels - 3090 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Fryer is used with no mechanical ventilation.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
Advised critical violations require immediate correction.
October 18, 2007 (Routine)
Violations:
- 0190 - Repeat Food employee with ungloved artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food. - 1510 - Repeat The person in charge could not provide a food temperature measuring device with correct range of temperatures. (0-200 degrees F)
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine 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: refrigerator.
Clean and sanitize these surfaces for food contact. - 1790 - The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 3320 - Critical Original containers of chlorine bleach does not have a legible manufacturer label
Provide manufacturer's label on containers that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
Advised critical violations require immediate correction.
April 24, 2007 (Routine)
Violations:
- 0190 - Corrected During Inspection Food employee with ungloved artificial nails or fingernail decorations other than nail polish observed handling exposed food.
Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food unless gloves are worn. - 0220 - Corrected During Inspection Critical Employee's drink stored in area where it may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. (raw shell eggs above ready to eat food)
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. - 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. - 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. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 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 items on it preventing its use. - 3180 - Repeat Ceiling in kitchen 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.
Advised critical violations must be corrected immediately. Shell eggs are not on the menu. They are in the refrigerator from a project. Reminded certified food manager that certificate for certified food manager will expire in Virginia Beach 3 years from date of issue. Provided schedule for recertification class.
October 13, 2006 (Routine)
Violations:
- 1320 - There was no temperature measuring device located in one refrigerator and 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.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2890 - Light bulb in refrigerator and freezer not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Ceiling vents in kitchen 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.
No critical violations noted.
April 18, 2006 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1100 - The food contact surface of the card board is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the cardboard box to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: drawer under the oven, the interior of the reach-in freezer in the dry storage area
Clean and sanitize these surfaces for food contact. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 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 - 3080 - Repeat Less than 50 foot candles of light was noted in the hood system.
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 - 3180 - Floor in the dry storage area 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.
Violations discussed with kitchen manager.
March 16, 2006 (Routine)
Violations:
- 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. (child in kitchen)
Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas. - 0220 - Corrected During Inspection Critical Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(stored in the reach-in freezer
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. - 0790 - Corrected During Inspection Improper methods used to thaw meat.
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 - 2350 ii - Ladies restroom in poor repair.
Repair plumbing. - 3080 - Less than 50 foot candles of light was noted under the hood system.
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
All violations discussed with manager. Restaurant is operating without health department permit. Permit Issued!
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