Verizon Amphitheater-Lake Food Court, #B - 3550 Cellar Door Way, 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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October 02, 2009 | Routine | 1 | 2 | Details / Comments |
|
May 08, 2009 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 07, 2008 | Routine | 0 | 0 | - |
|
July 24, 2007 | Routine | 1 | 4 | Details / Comments |
|
May 07, 2007 | Routine | 2 | 1 | Details / Comments |
|
August 09, 2006 | Routine | 3 | 3 | Details / Comments |
|
May 04, 2006 | Pre-Opening | 0 | 3 | Details / Comments |
|
July 28, 2005 | Routine | 4 | 7 | Details / Comments |
|
April 11, 2005 | Routine | 2 | 2 | Details / Comments |
|
April 11, 2005 | Routine | 2 | 2 | Details / Comments |
|
August 03, 2004 | Routine | 3 | 5 | Details / Comments |
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August 03, 2004 | Routine | 3 | 5 | Details / Comments |
|
May 05, 2004 | Routine | 1 | 5 | Details / Comments |
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May 05, 2004 | Routine | 1 | 5 | Details / Comments |
|
July 29, 2003 | Routine | 2 | 3 | Details / Comments |
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July 29, 2003 | Routine | 2 | 3 | Details / Comments |
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April 30, 2003 | Routine | 0 | 3 | Details / Comments |
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April 30, 2003 | Routine | 0 | 3 | Details / Comments |
October 02, 2009 (Routine)
Violations:
- 2310 B - The handwash station at the front line is being used for purposes other than washing hands. (plastic counter covers)
The handwash facility identified above is to be used for washing hands only - 3340 - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment.
Remove unnecessary poisonous or toxic materials.
May 08, 2009 (Routine)
Violations:
- 1570 - The door gasket to the refrigerators is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 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.
July 24, 2007 (Routine)
Violations:
- 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. - 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 B - The handwash station is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only
Critical violations require immediate correction. Advised employees may not drink from bottled or canned drinks in food prep areas. Must have lids and straws.
May 07, 2007 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3340 - Corrected During Inspection Critical Containers of containers 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.
Health department permit isssued.
August 09, 2006 (Routine)
Violations:
- 0220 - 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. - 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 0550 - Corrected During Inspection 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 - Corrected During Inspection Repeat 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. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine
Clean and sanitize these surfaces for food contact. - 2000 - Corrected During Inspection Clean pans were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
Critical violations corrected. Operator provided policy for using time as a control for potentially hazardous foods.
May 04, 2006 (Pre-Opening)
Violations:
- 1320 - There was no temperature measuring device located in the hot holding units.
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. - 2890 - Light bulbs in popcorn machines and hot holding units for chips and French fries not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3170 - Floor in walk-in (beer side) not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Health department permit issued. Advised powdered gloves not approved for food establishment use.
July 28, 2005 (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. Employee not washing hands after wiping face and before handling food.
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. - 0220 - Critical Repeat In use 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. - 0550 - Repeat Ice scoop improperly stored between use.
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.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 - Critical Repeat Turkey in upper section of prep refrigerator cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1060 - The nonfood contact surface of the paper towel beneath cutting board 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 was no temperature measuring device located in the display 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. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1730 - Hollow handled whisk was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the whisk to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1730 - The food temperature measuring device was found out of calibration in the range of use.
Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener blade.
Clean and sanitize these surfaces for food contact. - 2350 ii - Handbasin on serving line in poor repair.
Repair plumbing.
Violations discussed for correction.
April 11, 2005 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans).
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 2890 - Repeat Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3320 - Corrected During Inspection Critical Original container of bleach does not have a legible manufacturer label
Provide manufacturer's label on containers of toxic chemicals that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
Critical items corrected during the inspection. Violations discussed for correction. Permit issued.
April 11, 2005 (Routine)
Violations:
- 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans).
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours. - 2890 - Repeat Light bulb in walk-in refrigerator not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3320 - Corrected During Inspection Critical Original container of bleach does not have a legible manufacturer label
Provide manufacturer's label on containers of toxic chemicals that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
Critical items corrected during the inspection. Violations discussed for correction. Permit issued.
August 03, 2004 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
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. - 3330 - Critical Working containers of spray cleaners are not properly labeled. Corrected.
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. - 0820 - Critical Repeat French onion dip cold holding at improper temperatures. Corrected.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Cheese sauce hot holding at improper temperatures. Corrected.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1320 - There was no temperature measuring device located in the alto sham.
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. - 2890 - Repeat Light bulb in walk-in freezer and in pretzel case not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0550 - In-use utensils improperly stored between use.
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. Corrected.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2000 - Repeat Boxes of single service items were found stored on floor. Corrected.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Critical violations corrected. Advised do not use refrigerator (French onion dip) if it can not maintain proper temperature. PHF removed from unit.
August 03, 2004 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
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. - 3330 - Critical Working containers of spray cleaners are not properly labeled. Corrected.
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. - 0820 - Critical Repeat French onion dip cold holding at improper temperatures. Corrected.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Cheese sauce hot holding at improper temperatures. Corrected.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1320 - There was no temperature measuring device located in the alto sham.
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. - 2890 - Repeat Light bulb in walk-in freezer and in pretzel case not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 0550 - In-use utensils improperly stored between use.
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. Corrected.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2000 - Repeat Boxes of single service items were found stored on floor. Corrected.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Critical violations corrected. Advised do not use refrigerator (French onion dip) if it can not maintain proper temperature. PHF removed from unit.
May 05, 2004 (Routine)
Violations:
- 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2020 - Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store with food or lip-contact surface facing downward to prevent contamination prior to use. - 2890 - Light bulb in pretzel and popcorn machines not shielded, coated, or otherwise shatter-resistent. Light in walk-in refrigerator not shielded.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2600 - The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3170 - Repeat Walk-in refrigerator floor is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0380 - Critical Food from damaged packaging offered for sale or service. Corrected.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
Critical violation corrected. Permit issued.
May 05, 2004 (Routine)
Violations:
- 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2020 - Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store with food or lip-contact surface facing downward to prevent contamination prior to use. - 2890 - Light bulb in pretzel and popcorn machines not shielded, coated, or otherwise shatter-resistent. Light in walk-in refrigerator not shielded.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2600 - The waste oil container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. - 3170 - Repeat Walk-in refrigerator floor is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 0380 - Critical Food from damaged packaging offered for sale or service. Corrected.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
Critical violation corrected. Permit issued.
July 29, 2003 (Routine)
Violations:
- 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
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. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Corrected.
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. - 1480 - Operator sauteeing ground beef, not under ventilation system.
Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment. - 0820 - Critical Shrimp cold holding at improper temperatures. Corrected.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Chicken wings hot holding at improper temperatures. Corrected.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1320 - There was no temperature measuring device located in the glass front refrig.
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.
Critical violations must be corrected immediately.
July 29, 2003 (Routine)
Violations:
- 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
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. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Corrected.
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. - 1480 - Operator sauteeing ground beef, not under ventilation system.
Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment. - 0820 - Critical Shrimp cold holding at improper temperatures. Corrected.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0820 - Critical Chicken wings hot holding at improper temperatures. Corrected.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1320 - There was no temperature measuring device located in the glass front refrig.
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.
Critical violations must be corrected immediately.
April 30, 2003 (Routine)
Violations:
- 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. - 1580 - The cutting board(s) 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. - 3170 - Walk-in refrigerator floor in poor repair on keg side.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Opening inspection for season. No proof of certified food manager available. Two people signed for certification class next week.
April 30, 2003 (Routine)
Violations:
- 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. - 1580 - The cutting board(s) 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. - 3170 - Walk-in refrigerator floor in poor repair on keg side.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Opening inspection for season. No proof of certified food manager available. Two people signed for certification class next week.
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