Blue Parrott Bar & Grille, 1934 West 6th Street, Wilmington, DE - Restaurant inspection findings and violations

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Business Info

Name: Blue Parrott Bar & Grille
Type: Restaurant
Address: 1934 West 6th Street, Wilmington, DE 19802
County: New Castle
Total inspections: 21
Last inspection: 08/26/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 08/26/2014Followup
No violation noted during this evaluation. 12/03/2013Followup
  • Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands
  • Numbers and Capacities - Handwashing Facilities - Handwashing Cleanser, Availability
  • Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
 11/26/2013Routine
  • Numbers and Capacities - Handwashing Facilities - Handwashing Cleanser, Availability (corrected on site)
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking (corrected on site)
 05/06/2013Routine
No violation noted during this evaluation. 12/06/2012Followup
  • Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination When Tasting
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
  • Plumbing System - Operation and Maintenance - Water Reservoir of Fogging Devices, Cleaning
  • Sewage, Other Liquid Waste, and Rainwater - Disposal Facility - Approved Sewage Disposal System
 11/29/2012Routine
No violation noted during this evaluation. 05/14/2012Followup
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking (corrected on site)
  • Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination When Tasting
  • Design and Construction - Functionality - Vending Machines, Automatic Shutoff
 05/07/2012Routine
No violation noted during this evaluation. 11/22/2011Followup
  • Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
  • Operational Supplies and Applications - Storage - Separation
 11/15/2011Routine
No violation noted during this evaluation. 10/26/2010Followup
  • Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
  • Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Cooling
  • Cleaning of Equipment and Utensils - Frequency - Equipment Food-Contact Surfaces and Utensils
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
 10/19/2010Routine
  • Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
 04/29/2010Routine
No violation noted during this evaluation. 11/06/2009Followup
  • Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
  • Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
 10/16/2009Followup
  • Personal Cleanliness - Hands and Arms - When to Wash
  • Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Ready-to-Eat, Potentially Hazardous Food, Date Marking
  • Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
  • Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
  • Cleaning of Equipment and Utensils - Frequency - Equipment Food-Contact Surfaces and Utensils
 10/06/2009Routine
No violation noted during this evaluation. 03/05/2009Followup
  • Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination From Hands
 02/17/2009Routine
No violation noted during this evaluation. 02/07/2008Followup
  • Water - Quantity and Availability - Capacity
 01/23/2008Followup
  • Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
  • Water - Quantity and Availability - Capacity
 01/10/2008Routine

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