Violations had been corrected. Issued September Permit.
No violation noted during this evaluation. | 09/22/2015 | Follow-up | |
Will conduct follow-up for corrections of observed violations.
- Critical: Person in Charge -Present
Observation: The person in charge was not available at the time of inspection. Expired certificate was posted on the wall. CFM to post current certificate.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card. Employees could not produce current FHC.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food (cooked crabs and raw fish) in the walk-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following had accumulations of grime and debris: stainless work table and vents above fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing sink located in the front (right of stove) is blocked by a wooden screen, preventing access by employees for easy handwashing. Screen needs to be moved over. Sink in fish prep area was covered with stainless pan.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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09/09/2015 | Routine | |
Store maintained clean and organized. CFM signed up for April recert class. Discussed importance of hand washing and sanitizing. Reviewed food handler cards. No cooking observed at time of inspection.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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04/15/2015 | Routine | |
Discussed violations with CFM. Discussed methods used for sanitizing surfaces and utensils. Discussed correct concentration of sanitizer.Discussed keeping copy of food handler cards on file for verification. Issued permit renewal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw fish and crab meat unwrapped /uncovered in the walk-in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Boxes of food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the white homestyle unit.
Correction: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single serve " to go " boxes were observed stored unprotected on the kitchen rack/ shelf.
Correction: Store Single Service items in the original protective package to protect from contamination until used.
- Ventilation Systems - Cleaning Ventilation Systems; Nuisance and Discharge Prohibition
Observation: Observed vents above fryers had grease build up.
Correction: Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge
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09/08/2014 | Routine | |
A clean and well organized kitchen.
No violation noted during this evaluation. | 03/18/2014 | Risk Factor | |
Permit renewal issued.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Containers of food were observed stored on the floor. Or Food stored less than 6"" above the floor on approved shelving.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: 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 41°F 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the stand-up refrigerator compartment.
Correction: 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.
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10/01/2013 | Routine | |
Good food safety practices demonstrated during this inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the standup refrigerator.
Correction: 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.
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07/08/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Containers of food observed being stored on the walk-in cooler and walk-in freezer floor. The plastic tub of raw fish being improperly thawed was also stored on the floor.
Correction: (Tub of raw fish was removed from the floor and properly thawed) Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Thawing (corrected on site)
Observation: Improper method used to thaw a commercially sealed container of raw fish.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surface of pots, pans, and utensils.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one digital food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Containers of supplies were found stored on the storeroom floor. The items stored on the storeroom shelves were disorganized and cluttered.
Correction: Store supplies in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Store items on the shelves in a neat and orderly manner.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the fish scaling station is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the baking sheet pan and trash container preventing its use.
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01/16/2013 | Routine | |
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