Coastal Cafe, #301 - 5277 Princess Anne Road, 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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September 30, 2009 | Routine | 0 | 6 | Details / Comments |
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June 26, 2009 | Routine | 0 | 4 | Details / Comments |
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March 24, 2009 | Routine | 1 | 6 | Details / Comments |
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December 19, 2008 | Routine | 5 | 10 | Details / Comments |
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September 17, 2008 | Routine | 1 | 8 | Details / Comments |
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June 03, 2008 | Routine | 1 | 7 | Details / Comments |
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February 13, 2008 | Routine | 0 | 3 | Details / Comments |
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November 28, 2007 | Routine | 1 | 2 | Details / Comments |
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November 19, 2007 | Routine | 0 | 9 | Details / Comments |
September 30, 2009 (Routine)
Violations:
- 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at the front area.
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 - 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory at the back area.
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. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0570 - Corrected During Inspection Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: cup used to hold soda dispenser
Clean and sanitize these surfaces for food contact. - 2890 - Light bulb in back storage area not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3260 - Repeat Employees are not using the dressing rooms, designated area or lockers provided.(apron stored on food rack)
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Violations discussed with manager.
June 26, 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. - 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. (flour0
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the ice machine is moldy
Clean and sanitize these surfaces for food contact. - 3020 - Soap was not provided at the hand washing lavatory in the back area.
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.
All violations discussed with manager. Provide certified food manager certificate.
March 24, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat 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. - 0690 - Corrected During Inspection Food is being thawed improperly.
Protect food from miscellaneous sources of contamination. - 1060 - Corrected During Inspection The nonfood contact surface of the metal banned brush is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior ice machine moldy, cup holding soda dispenser moldy,
Clean and sanitize these surfaces for food contact. - 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided. (jacket hanging on food rack, hair brush stored on serving tray)
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3290 - Corrected During Inspection Pliers not stored properly.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
All violations discussed with manager.
December 19, 2008 (Routine)
Violations:
- 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative. (No certified food manager)
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. - 0200 - Employees wearing jewelry on their arms and hands.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 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 - Corrected During Inspection Critical Repeat Damaged, spoiled or recalled food stored in a location that may cause contamination. (beef)
Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Improper methods used to thaw chicken.
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 - 0820 A 2 - Corrected During Inspection Critical Food cold holding at improper temperatures in the prep reach-in.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1450 - Reach-in is not maintaining potentially hazardous foods 41F or below.
Repair or replace the unit to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. - 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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the prep reach-in.
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: meat slicer
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. - 3080 - Repeat Less than 10 foot candles of light was noted in the back bar area.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided. (hat on food storage rack)
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
All violations discussed with employee.
September 17, 2008 (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. - 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).(sugar)
Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food. - 0480 - Corrected During Inspection Unlabeled food containers. (food containers)
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. - 1580 - The cutting board along the 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 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine
Clean and sanitize these surfaces for food contact. - 2920 - Repeat Toilet room door is not provided with a self-closing door. (men)
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. (space bottom of the back door)
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. - 3340 - Corrected During Inspection Critical Container of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Container of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed with manager.
June 03, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - There was no temperature measuring device located in the freezers and the 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. - 2310 B - The handwash station in the prep area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 2890 - Light bulb in the store room over the refrigerator is not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 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. - 3080 - Less than 50 foot candles of light was noted in the utensil wash area.
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 - 3080 - Less than 20 foot candles of light was noted in the reach in refrigerator.
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
Violations discussed for correction.
February 13, 2008 (Routine)
Violations:
- 0790 - Improper methods used to thaw cheese.
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 - 1800 - The nonfood contact surface of the hood filters 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. - 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.
Violations discussed for correction. person in charge scheduled for next month certification course. New food regulation brochure given to person in charge.
November 28, 2007 (Routine)
Violations:
- 0770 - Corrected During Inspection Frozen foods not maintained frozen.
Ensure frozen food is maintained frozen. - 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) 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. - 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.
Violations discussed for correction.
November 19, 2007 (Routine)
Violations:
- 1150 - The nonfood contact surface of the foil covered shelf is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2660 - Corrected During Inspection 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. - 2790 - The indoor ceiling material located in toilet room and storeroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 2890 - Light bulbs in storeroom not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the service area.
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. - 3045 - 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. - 3080 - Less than 20 foot candles of light was noted in the utensil washing area.
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
All inspections by Permits and Inspections must be completed and Certificate of Occupancy issued before restaurant can open. Violations discussed for correction. Employee registered for December 3rd certification class.
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