Rose's Crab House & Raw Bar, 652 North Main Street, Kilmarnock, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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March 11, 2009 | Routine | 4 | 10 | Details / Comments |
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June 18, 2008 | Critical Procedures | 4 | 0 | Details / Comments |
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November 26, 2007 | Routine | 0 | 8 | Details / Comments |
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April 18, 2007 | Routine | 2 | 7 | Details / Comments |
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September 13, 2006 | Routine | 1 | 10 | Details / Comments |
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December 09, 2005 | Routine | 1 | 8 | Details / Comments |
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April 06, 2005 | Routine | 0 | 7 | Details / Comments |
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November 29, 2004 | Routine | 1 | 7 | Details / Comments |
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July 09, 2004 | Routine | 2 | 7 | Details / Comments |
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June 14, 2004 | Pre-Opening | 0 | 4 | Details / Comments |
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June 08, 2004 | Pre-Opening | 3 | 17 | Details / Comments |
March 11, 2009 (Routine)
Violations:
- 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0480 - Unlabeled 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. - 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. - 1060 - Repeat The nonfood contact surfaces of the shelving under prep table and doors in the ice/steam room are not corrosion resistant, nonabsorbent, and/or smooth (rusted).
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - The temperature measuring devices located in most refrigerators and chest freezer are not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1900 - Corrected During Inspection Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. - 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2830 - Floor and wall juncture in warewashing area not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 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 - Soap was not provided at the hand washing lavatory for the food prep area and in the bar 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. - 3030 - No disposable towels were provided at the hand washing lavatory for the food prep 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 - 3170 - The ceiling in the steam 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 floors in the walk-in cooler and in the kitchen behind equipment 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.
All bare wood in food prep and warewashing areas must be sealed to render in smooth, nonabsorbent, and easy to clean. Drink tubing in the bar area must not come into contact with ice used for consumption. Observations made during the inspection as well as corrective actions were discussed with the person-in-charge.
June 18, 2008 (Critical Procedures)
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. - 0830 - Corrected During Inspection Critical 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. - 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. - 3330 - Corrected During Inspection Critical Working containers of cleaner and sanitizer 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.
Quaternary sanitizer is acceptable at 200 ppm. The chlorine sanitizer in the dish machine once adjusted is acceptable at 100 ppm. Observations made during the inspection as well as corrective actions were discussed with the person-in-charge. Permit issued.
November 26, 2007 (Routine)
Violations:
- 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense 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 140F. - 1060 - Repeat The nonfood contact surfaces of the wood in the food prep area and the rusted shelving and freezer top are 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. - 1320 - Repeat There was no temperature measuring device located in the chest 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. - 1560 - Repeat There is a floor mounted chest freezer and refrigerator that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1570 - The door gasket of the True refrigerator is (missing, damaged).
Repair or replace the True refrigerator door gasket in accordance with the manufacturer's specifications. - 1570 - Unused or non-functioning equipment (friers outside) not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1570 - Repeat Spatula was observed in a state of disrepair and damaged.
Repair the spatula 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 spatula, 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: vent hood, friers, Vulcan grill.
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Repeat The walls and floor under and behind equipment in the food prep area as well as the rear door 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.
Notes: 1) The quaternary sanitizer concentration in the wiping cloth storage containers was 200 ppm and acceptable. 2) The chlorine sanitizer in the dish machine is acceptable at 50 ppm. 3) Re-label the spray bottles. Observations made during the inspection as well as corrective actions were discussed with the person-in-charge.
April 18, 2007 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - Repeat The nonfood contact surface of the chest freezer 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. - 1320 - There were no temperature measuring devices located in the chest 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. - 1550 - The handsink is not sealed to adjoining equipment or walls.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 1570 - Several knives were observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the knives 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 knives, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F. - 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. - 3180 - The floor under equipment 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.
Notes: 1) Quaternary sanitizer was acceptable at 200 p.p.m. 2) I discussed with the staff the importance of testing the dish machine routinely, and to be sure to prime the sanitizer when switching containers. 3) Observations made during the inspection as well as corrective actions were discussed with the manager.
September 13, 2006 (Routine)
Violations:
- 0480 - Repeat Unlabeled 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. - 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 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 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. - 1060 - The nonfood contact surface of the rusted chest freezer 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 - A cold plate cooling device with beverage tubing was installed in an ice bin at the rear bar. There is direct contact between 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. - 1320 - Repeat There was no temperature measuring device located in the True refrigerator and other 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. - 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. - 1560 - There is a floor mounted freezer and refrigerator that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 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. - 1570 - The door gasket of the ice machine is (missing, damaged).
Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications. - 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: a few stored plates.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent hood, crab steaming container.
Maintain nonfood-contact surfaces of equipment clean.
Notes: 1) Re-label the wiping cloth sanitizer containers. 2) Do not use the hot holding unit to re-heat foods. Re-heating shoud take place on the stove to a temperature of 165 degrees F. and then placed in the hot-holding unit. 3) Self-closing spring on men's restroom door needs to be replaced. 4) The dish machine sanitizer was 100 p.p.m. 5) Observations made during the inspection as well as corrective actions were discussed with the manager. Permit issued.
December 09, 2005 (Routine)
Violations:
- 0480 - Unlabeled 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. - 0550 - Repeat 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 140F and the container. - 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - There was no temperature measuring device located in the True refrigerator at the wait station.
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. - 1570 - Several utensil handles(spatulas and knives) 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. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade.
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation hood, top of dish machine, meat slicer.
Maintain nonfood-contact surfaces of equipment clean. - 2890 - Light bulb in food prep area not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3330 - Corrected During Inspection Critical Working containers of sanitizer 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.
Notes: 1) Seal all wood in food prep area. 2) Remove matting from shelves used to store equipment. 3) Remove rust from storage area freezer and door, and reseal. 4) The drink lines in the ice bin of the bar must be seperated from the ice if ice is served to public. 5) Do not re-use molluscan shells ( scallops, oysters, clams, etc.) for service of food. 6) 3 compartment sink must be provided with backflow protection on sewage line.
April 06, 2005 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between uses. Single service cups without a handle cannot be used for dispensing.
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 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1040 - Repeat Plywood is used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation hood.
Maintain nonfood-contact surfaces of equipment clean. - 2040 - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 2930 - Repeat 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. - 3180 - Floor under equipment 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.
November 29, 2004 (Routine)
Violations:
- 3080 - Repeat Less than 10 foot candles of light was noted in the left rear storage room.
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. - 2040 - Repeat Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. ( Holes in the screen 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. - 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 140F and the container. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1040 - Repeat Plywood at the food prep table is used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ventilation hood, outside of dishwashing machine.
Maintain nonfood-contact surfaces of equipment clean.
Note: Discontinue the use of single-service cups as dispensing utensils.
Note: All wooden non-food contact surfaces need to be sealed to make them smooth, non-absorbent and easily cleanable
July 09, 2004 (Routine)
Violations:
- 1040 - A piece of plywood is used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. - 3330 - Critical Working containers of sanitizing solutions 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. - 2020 - Unwrapped knives, forks, or spoons were not stored in the waitress/waiter station with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 2040 - Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted. - 0610 - Food 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. - 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 3045 - 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. - 0220 - Critical The employee is drinking from an uncovered container 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. - 3080 - Less than 10 foot candles of light was noted in the rear left storage 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.
June 14, 2004 (Pre-Opening)
Violations:
- 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive steam (crab steaming room)
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 1570 - Repeat The door gasket of the ice machine is (missing, damaged).
Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications. - 3080 - Repeat Less than 20 foot candles of light was noted in the forward bar 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 - 3170 - Repeat Wall/ceiling juncture in rear bar area is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Note: Handsink drain in crab steaming room is to be completely installed before using area to prepare food.
Note: Owner agrees to continue to increase lighting in forward bar area until a minimum of 20 ft.candles can be generated.
Permit issued.
June 08, 2004 (Pre-Opening)
Violations:
- 3090 - Ventilation is not sufficient to keep rooms free of excessive steam in the crab steaming room
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3020 - Soap was not provided at the hand washing lavatory in the food prep 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. - 1800 - The nonfood contact surface of the equipment 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. - 3080 - Less than 10 foot candles of light was noted in the rear storage areas and walk-in freezer.
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. - 3080 - Less than 20 foot candles of light was noted in both bar areas.
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 - 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. - 2790 - The indoor wood that is not sealed in the bar areas do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent - 1570 - The can opener blade is rusted and dull.
Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. - 1570 - The door gasket of the ice machine is (missing, damaged).
Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications. - 2830 - Floor and wall juncture in both bar areas not sealed.
Seal floor and wall juncture in rooms where water flush cleaning methods are used. - 2830 - Floor wall junctures in steam room and food prep area from 3 vat sink, around the dish machine to the rear swinging doors are not coved and closed to no larger than 1/32 inch space.
Cove floor wall juncture to no larger than a 1/32 inch space. - 1100 - The food contact surface of the majority of pots and pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the most pots and pans 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. - 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. - 2520 - Critical A direct connection exists between the drain line of the ice storage bins in both bar areas and the sewer system.
Eliminate the direct connection between the sewer line and the cited equipment. - 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the sandwhich prep table next to the oven and grill is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). ( The waitress station and steam room)
Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.( 3 vat sink)
Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation. - 2920 - Toilet room door is not provided with a self-closing door
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. - 3170 - Walls in ; left rear storage area; under handsink in food prep area; is not maintained in good repair( holes and around fixtures)
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1560 - There is a floor mounted Traulson reach-in refrigerator next to the bar that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan grill in walk-in, ventilation hood.
Maintain nonfood-contact surfaces of equipment clean. - 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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: all food contact surfaces
Clean and sanitize these surfaces for food contact.
Note: Any equipment not necessary to the operation of the food facility, must be removed from the premises.( old condenser units, and fans)
Note: The mop storage room needs to be completely finished.
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