Cabo Cafe, 2301 Red Tide Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
October 07, 2009 | Routine | 1 | 9 | Details / Comments |
|
June 18, 2009 | Routine | 1 | 4 | Details / Comments |
|
January 14, 2009 | Routine | 0 | 3 | Details / Comments |
October 07, 2009 (Routine)
Violations:
- 1790 - The food contact equipment surface of the microwave oven is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the microwave oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, van opener blade.
Clean and sanitize these surfaces for food contact. - 2910 - Insect control device is located over prep area at the I where dead insects may be impelled or fall.FLY TAPE
Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor 2-5 gal ctr of oil
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0550 - Dispensing utensils improperly stored between uses.K ife storage rack
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. - 1570 - Cooling unit inside thewalk in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. LEAKING
Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving inn the walk in refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 3220 - Repeat 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. - 2890 - Repeat Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.
CFM EXPIRES NEXT MONTH DISCUSSED
June 18, 2009 (Routine)
Violations:
- 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving in the walk in refrigerator inside bottomof the chest freezer
Maintain nonfood-contact surfaces of equipment clean. - 3170 - Floor in the walk inrefrigerator 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 Floor and walls in the 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. - 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.
THE FLOOR AND WALLS NEED TO BE CLEANED
January 14, 2009 (Routine)
Violations:
- 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. COOKING OIL
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2890 - Light bulb in Preperation area not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - c eilingin the 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.
NEW OWNERS. MAJOR CLEAN UP HAS BEEN ACCOMPLISHED.
Cabo Cafe respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Burger King #1602 (01-1464) | Virginia Beach, VA |   |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| A Bite of Maine | Virginia Beach, VA | |
| Wendy's Old Fashioned Hamburgers (01-0576) | Virginia Beach, VA | |
| Brixx Wood Fired Pizza (01-0401) | Virginia Beach, VA | |
| Wing King | Virginia Beach, VA |  |
| Sonic Drive-In | Virginia Beach, VA | |
| Virginia Beach Healthcare & Rehabilitation | Virginia Beach, VA | |
| Back Bay Gourmet/Super Suppers | Virginia Beach, VA | |
| Captain George's Seafood Restaurant | Virginia Beach, VA | |
Restaurants in neighborhood
Name |
|---|
| A.J. Gators |
| Shore Break Pizza |
| Dunkin Donuts |
| Off Shore Bar & Grill |
| Sakura Japanese Restaurant |
| La Pizzeria |
| Deuce McGee's Grille |
| Half Shell |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Cabo Cafe, 2301 Red Tide Road, Virginia Beach, VA »