Northern Neck Seafood, 3162 Richmond Road, Warsaw, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 19, 2009 | Routine | 5 | 3 | Details / Comments |
|
March 10, 2009 | Routine | 3 | 3 | Details / Comments |
|
October 29, 2008 | Critical Procedures | 3 | 0 | Details / Comments |
|
July 01, 2008 | Routine | 4 | 3 | Details / Comments |
May 19, 2009 (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. - 0470 - Corrected During Inspection Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shrimp stored over cooked foods in the reach in cooler.
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0550 - Dispensing utensils improperly stored between uses.
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. - 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) crab cakes 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. - 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. - 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. - 3270 - Critical Methods are not being used to control pests. Observed many flies in the food preparation and dry storage areas.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3380 - Corrected During Inspection Critical Repeat The chlorine wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed concentration is above 200 ppm.
Utilize only sanitizing solution concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
NOTE: EHS discussed observations and corrective actions with the person in charge.
March 10, 2009 (Routine)
Violations:
- 0470 - Corrected During Inspection 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 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) crab dip and pasta /egg 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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2000 C - Corrected During Inspection Repeat Single service cups observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 B - Corrected During Inspection The handwash station in the food preparation area is being used for purposes other than washing hands (storage of items).
The handwash facility identified above is to be used for washing hands only - 3330 - Corrected During Inspection Critical Working containers of cleaners are 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.
EHS discussed observations and corrective actions with the person in charge.
October 29, 2008 (Critical Procedures)
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. Observed open drink on food preparation table.
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 Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw soft shell crabs stored over lettuce and raw beef tenderloin stored over lemons in the reach in cooler.
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. - 3380 - Corrected During Inspection Critical The chlorine wiping cloth sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed concentration is above 200 ppm.
Utilize only chlorine sanitizing solution concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Note: EHS discussed observations and corrective actions with the person in charge.
July 01, 2008 (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 in the food preparation area.
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 Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw fish stored over prepared single service cocktail sauce and raw eggs stored over prepared hot sauce in the cooler.
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. - 0790 - Corrected During Inspection Improper methods used to thaw ground beef. Observed ground beef thawing at room temperature.
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 - 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: food preparation surfaces. There is no wiping cloth sanitizer set up.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2000 C - Corrected During Inspection Single service cups observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 B - The handwash station in the food preparation area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3340 - Corrected During Inspection Critical Containers of Windex cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed stored above and next to salt and pepper shakers and single service utensils.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
NOTE: EHS discussed observations and corrrective actions with the person in charge.
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