Steamers Seafood Grill & Bar, 4599 James Madison Parkway, King George, VA 22485 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Steamers Seafood Grill & Bar
Address: 4599 James Madison Parkway, King George, VA 22485
Type: Full Service Restaurant
Phone: 540 371-9238
Total inspections: 7
Last inspection: 08/10/2015

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Inspection findings	Inspection date	Type
Observed/Discussed with Person in Charge: 1) 3 compartment sink typically used as prep sink. 2) No evidence of ice buildup in WIF unit. 3) Hand sinks. 4) Very good cold holding temperatures, date marking. 5) Hair restraints. 6) Fryer oil strainer storage location. 7) Facility is clean and well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Observed clam/corn chowder hot holding at 130F. Correction: PIC reheated the food product to 165F+ to ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwashing stations located in the kitchen area were either blocked or contained cleaning/scrub utensils. Correction: The handwash facility identified above is to be used for washing hands only	08/10/2015	Routine
Observed/Discussed with Person in Charge: 1) Observed good employee hygiene practices. 2) Good holding temperatures. 3) Good date marking procedures. 4) Bar hand sink. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat Food Storage - Clean and Dry Location (corrected on site) Observation: Observed covered and uncovered food containers stored under the condensor unit of the WIF that is subject to water/ice buildup. Correction: PIC relocated sealed food product and disgarded unsealed food product subject to water/ice buildup. Protect food from contamination by storing the food in a clean and dry location. Equipment - Good Repair and Proper Adjustment Observation: The following equipment was observed in a state of disrepair and damaged: 1) Condensor/compressor unit of WIF has ice buildup, 2) Torn gasket on CH drawer along Cooks Line. Correction: Repair the above referenced 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.	12/17/2014	Routine
Discussed with Person in Charge: 1) Good date marking procedures observed. 2) Rest room wall covering. 3) Good equipment cold/hot holding temperatures observed. 4) Ware washing chlorine sanitizer at 100ppm. 5) 3 compartment sink & sanitizing buckets @ 300 ppm multi-Quat (Quaternary Ammonium). 6) Facility is clean and well maintained. Abbreviations: RIF = Reach in Freezer, WIC = Walk in Cooler, RIC = Reach in Cooler, HH = Hot Holding, CH = Cold Holding, Prep = preparation. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: Cutting board at salad preparation unit is stained and discolored. Correction: Clean and sanitize these surfaces for food contact. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located at the warewashing station is blocked by trash receptacle, preventing access by employees for easy handwashing. Correction: Access to the handwashing facility identified above is to be available during all hours of operation.	04/08/2014	Risk Factor
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Temperatures continued: Hush Pupplies Hot Holding 136'F, Oysters on the half shell Cold Holding 41'F, Raw Chicken Cold Holding Cold Holding 41'F, WIC-Shrimp Cold Holding 39'F, Shell Eggs Cold Holding 45'F, RIC-Coleslaw 39'F, Dressing Station Sliced Tomatoes Cold Holding 39'F. Discussed with PIC: 1. ensure in use knives are not stored in sanitizer between uses. Quaternary ammonium sanitizer (Oasis 146) in the wet wiping cloth bucket measured 400 ppm. Chlorine sanitizer concentration level in the dishmachine in the kitchen and in the bar dishmachine measured 100 ppm. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wet wiping cloth, stored on the cutting board of the prep unit, improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cooked bacon @75'F across from the grill - cold holding at improper temperatures. Operator relocated the bacon to the WIF. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Equipment - Cutting Surfaces Observation: The cutting board) along the dressing station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Physical Facilities in Good Repair Observation: Physical structure is not maintained in good repair 1. tile missing or in disrepair on the floor in front of the WIC. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	07/30/2013	Routine
Sanitizer: chlorine, Wiping Bucket at 100ppm Discussed with Person in Charge: 1. Employee Health 2. Food Handling procedures 3. Date marking procedures 4. Food Sources 5. Cooking, Cooling, Cold Holding, Hot Holding and Thawing procedures 6. Cleaning of in use utensils 7. Observed good handwashing and food handling procedures Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Containers of cleaners and sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed two spray bottles stored above uncovered potatoes. Person in charge moved items. Correction: Containers of sanitizers and cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.	07/22/2013	Complaint
Sanitizer: Chlorine Bleach: Dishmachine @ 100ppm, Wiping Bucket @ 100ppm Discussed with Person in Charge: 1. Employee Health 2. Food handling procedures 3. Date marking Procedures 4. Food Sources 5. Cooking, Cooling, Cold Holding, Hot Holding and Thawing procedures 6. Ensure proper testing kit for Quaternary Ammonia is available prior to use. 7. Recommend having Quaternary Ammonia Mixing Faucet serviced prior to use Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of cleaners and sanitizers throughout the kitchen are not properly labeled. Person in charge labeled items. Correction: 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. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Quaternary Ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed Quaternary Ammonia concentration greater than 500ppm in wiping buckets and from sanitizer mixing faucet. Person in charge discontinued use of Quaternary Ammonia and will use appropriate Chlorine concentration as sanitizer. Correction: Utilize only Quaternary Ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.	07/17/2013	Risk Factor
Sanitizer: Chlorine Bleach: Dishmachine @ 100ppm, Wiping bucket @ 100ppm Discussed with Person in Charge: 1. Employee Health 2. Food Handling procedures 3. Date marking procedures 4. Food Sources 5. Cooking, Cooling, Cold Holding, Hot Holding and Thawing procedures 6. Ensure proper testing kit for Quaternary Ammonia is available prior to use 7. Recommend having Quaternary Ammonia Mixing Faucet serviced prior to use Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of cleaners and sanitizers throughout the kitchen facility are not properly labeled. Person in charge labeled items. Correction: 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. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Quaternary Ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed Quaternary Ammonia concentration greater than 500ppm in wiping buckets and from sanitizer mixing faucet. Person in charge discontinued use of Quaternary Ammonia and will use appropriate Chlorine concentration as sanitizer. Correction: Utilize only Quaternary Ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces	07/17/2013	Complaint

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