Restaurant: Soul Food Buffet
Address: #48 - 6537 Auburn Drive, Virginia Beach, Virginia
Phone: (757) 685-3855
Total inspections: 4
Last inspection: Oct 8, 2009
0220 - Corrected During InspectionCritical Employee is eating in area where they may contaminate food, clean equipment, utensils or other items needing protection.
0820 A 1 - Corrected During InspectionCritical Stuffing hot holding at improper temperatures.
3340 - Corrected During InspectionCritical Repeat Containers of cleaning chemicals at wait station are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
0790 - Corrected During Inspection Improper methods used to thaw chicken.
1320 - Corrected During Inspection There was no temperature measuring device located in the refrigerated prep table.
0480 - Unlabeled food containers.
0200 - Employees wearing jewelry on their arms and hands while preparing food.
0570 - Repeat Wiping cloths improperly stored between use.
0220 - Corrected During InspectionCritical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
0470 - Corrected During InspectionCritical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
0470 - Corrected During InspectionCritical Different types of raw animal foods stored in such a manner that may cause cross contamination.
3340 - Corrected During InspectionCritical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
3340 - Corrected During InspectionCritical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
0570 - Wiping cloths improperly stored between use.
0220 - Corrected During InspectionCritical Employee is eating in area where they may contaminate food, clean equipment, utensils or other items needing protection. Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
0820 A 1 - Corrected During InspectionCritical Stuffing hot holding at improper temperatures. Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
3340 - Corrected During InspectionCritical Repeat Containers of cleaning chemicals at wait station are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
0790 - Corrected During Inspection 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
1320 - Corrected During Inspection There was no temperature measuring device located in the refrigerated prep table. 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.
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.
0200 - Employees wearing jewelry on their arms and hands while preparing food. 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.
0570 - Repeat Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
September 02, 2009 (Routine)
Violations:
0220 - Corrected During InspectionCritical 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.
3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen. 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
0470 - Corrected During InspectionCritical 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.
0470 - Corrected During InspectionCritical 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.
3340 - Corrected During InspectionCritical Containers of cleaning chemicals not stored separately from insecticides or rodenticides. Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
3340 - Corrected During InspectionCritical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
0610 - Corrected During Inspection 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.
0570 - Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
Operator recently passed certification class. Will bring certificate to restaurant.
August 20, 2009 (Routine)
Comments:
This is a follow-up to check temperature of refrigerated prep table. Please correct other violations noted in yesterday's inspection. This serves as health department permit to operate provided all other required inspections and permits have been obtained. Follow-up to be made in approx. 30 days.
August 19, 2009 (Routine)
Violations:
2350 ii - Plumbing connections under the hand sink in wait station are leaking. Plumbing systems and components shall be maintained in good repair.
2730 - The refuse container used to store refuse/recyclables has no drain plug. Replace the drain plug to the refuse container.
2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not self-closing. 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.
Comments:
This is opening inspection. Permit could not be issued because refrigerated prep table had not been turned so could not verify temperature of unit. Return inspection will be made tomorrow after 8:30 a.m. Unit must be turned on and capable of holding at or below 41 degrees. Please correct other violations as soon as possible.
Restaurant representatives - add corrected or new information about Soul Food Buffet, #48 - 6537 Auburn Drive, Virginia Beach, VA »