There were no critical violations during time of inspection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided 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 - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
|
10/22/2015 | Routine | |
Observations discussed with managers. New Permit Issued.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing (tongs) utensils improperly stored between uses.
Correction: 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 135°F.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of the ice machine has some mold build-up along the edge of the ice guide's panel.
Correction: Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not clearly visible at all handwashing sinks in kitchen.
Correction: Provide a sign/poster that is clearly visible to all employees
|
06/10/2015 | Routine | |
Shellfish tags - improved! Handsink at bar is now stainless steel - much improved! CFM schedule given to manager - second CFM appears to be needed. Refrigerators: 40 F & below. Restaurant is not open today, but staff are here cleaning.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled container, stated to contain salt. Unlabeled squeeze bottle, stated to contain a mix of oil & vinegar.
Correction: 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.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device located in the walk-in refrigerator is not easily readable due to damage.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the second (smaller) ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of plastic interior partition of the second ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
|
04/20/2015 | Follow-up | |
Observations discussed with managers. Follow-up will be conducted on shellfish tag record keeping within 10 days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: 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.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Persons in charge of kitchen are not consistently noting the date that the LAST BATCH was pulled from each shellfish bag.
Correction: The LAST BATCH USED DATE must also be annotated on the back of the shellfish tags with the intials (or name) of the person who PULLED the last batch from the bag must be noted. THIS IS IMPORTANT FOR PROPER SHELLFISH BED TRACE BACK IN THE EVENT OF ANY FOODBORNE ILLNESS COMPLAINT RELATED TO SHELLFISH (ex: oysters, clams).
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish tags: Inconsistent labeling of shellfish tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled container, stated to contain salt. Unlabeled squeeze bottle, stated to contain a mix of oil & vinegar.
Correction: 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.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the walk-in refrigerator is not easily readable due to damage.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the second (smaller) ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of plastic interior partition of the second ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: 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
|
04/06/2015 | Routine | |
Violations discussed with managers.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk container
Correction: it was stated to contain cornmeal.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items (coffee filters) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: A plumbing connection under the 3x sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair. (Kitchnen manager has a bucket under the sink to catch drips. Plumber was stated to have been called.)
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar's handwashing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: The two lights inside the front hood system are niot working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
12/17/2014 | Routine | |
Observations discussed with managers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Crabcake mix cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open. One of the two lids on top of the unit is broken.
Correction: Cover all waste containers when not in continuous use to keep birds and other animals from littering and to control insect breeding. Contact the dumpster company for a complete repair of the damaged lid or for a replacement dumpster with intact lids.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
09/17/2014 | Routine | |
Observations discussed with managers. New Permit Issued,
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (ice scoop at soda machine, tongs on oven handle) improperly stored between use.
Correction: 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 135°F.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The left interior corner inside the ice machine has some mold build-up.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the refrigerator gaskets on the prepline unit are in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils (spoons) not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink, at beverage service area, are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
04/09/2014 | Routine | |
Observations discussed with managers. Shellfish stock tags were available for review.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Bottle of liquor stored on customers' ice, at bar.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in 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.
- Sanitizing Solutions, Testing Devices
Observation: Quat sanitizer test strips not available at time of inspection.
Correction: Ensure that the quat test kit is always available to foodservice employees during all hours of operation. Employees must accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity (repeated violation)
Observation: Two lights in the cookline hood system are not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle, stated to contain 'bleach water", observed without a label at bar.;Label spray bottles with contents or discard.
|
12/26/2013 | Routine | |
Observations discussed with manager. Shellfish tags are available and are being maintained 90 days & in date order.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled lexan container, stated to contain sugar.
Correction: 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.
- Food - Miscellaneous Sources of Contamination
Observation: Glassware is being used as a sugar dispenser.
Correction: Protect food from miscellaneous sources of contamination. Replace glassware with a scoop of utensil that has a handle.
- Lighting, Intensity
Observation: One of the lights in the hood system is not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Pests - Controlling Pests*
Observation: Bar flys observed at bar and waitstaff areas.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Contact your Pest Control Operator for treatment advice about enzymatic cleaner treatments (to eliminate flying insect breeding) and use of additional insect traps.
|
10/01/2013 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator gaskets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The lid to the container where breading mixes and/or spices are stored is not clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap dispenser is not working
Correction: unable to dispense soap.
- Critical: Pests-Controlling Pests*
Observation: Effective methods are not being used to control fruit flies/gnats. Kitchen manager advised to contact a licensed pest control operator.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
06/17/2013 | Routine | |
Observations discussed with managers. Employee Health records and shellfish tags/records are being maintained.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensil (tongs) improperly stored between use (on oven handle).
Correction: 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 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths 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: Garlic butter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar unit and the thermometer in a prep unit is broken.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about 21st Street Seafood Company (01-0335), 2106 Pacific Avenue, Virginia Beach, VA 23451 »