Avenue Blue Piano Bar, 2330 Mcmenamin St, Hampton, VA 23666 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Avenue Blue Piano Bar
Address: 2330 Mcmenamin St, Hampton, VA 23666
Type: Full Service Restaurant
Phone: 757 602-7480
Total inspections: 2
Last inspection: 02/19/2016
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Inspection findings

Inspection date

Type
All food temperatures taken were internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness(food from unapproved sources,inadequate cooking temperatures,inadequate holding temperatures,improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices(GRPs) observed were discussed with operator and/or staff at time of evaluation.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Marinara sauce 66*F and rice 68*F were not reheated rapidly prior to placing on the steam table for hot holding.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken 53*F on stove and salmon 47*F and burger 46*F in display refrigerator were cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: The asterisk is missing at each menu item that may be cooked to order on the brunch menu.Prior to reprinting the menu please provide a draft to the Hampton Health Department.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Hand Drying Provision (corrected on site) (repeated violation)
    Observation: No disposable towels were provided at the hand sink in food preparation area.
    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
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
    Observation: Spray cans of equipment cleaners were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Equipment cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • Critical: Toxics - Conditions of Use* (corrected on site)
    Observation: Pesticides are not being applied by a certified applicator. Pesticide approved for home use only was observed in food preparation area.
    Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
02/19/2016Risk Factor
Preliminary inspection conducted with the following observations:
1) Provide soap and paper towels at all hand sinks (service station and bar)
2) Provide signage notifying employees to wash hands a service station and one hand sink at bar
3) Hot water at kitchen hand sink not operational
4) Lighting insufficient at vent hood and adjacent prep area--recommend increasing wattage
5) Put ceiling tiles in place in kitchen
6) Interior ice machine not clean
7) Fill holes in wall in kitchen to provide smooth and easily cleanable surface
8) Provide floor drain cover/cap below freezer
9) Wall not clean at three compartment sink
10) Provide mop rack
11) Reseal floor in kitchen
12) Remove carpet from service station and seal floor
Provide sanitizer for three compartment sink. May need splash guard on each side of hand sink in kitchen. Ensure refrigerator and freezer are on prior to next inspection.
No violation noted during this evaluation.		06/01/2015Pre-Opening

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