Sewer cleanout cap is missing. When water is run in 3-c sink sewage is discharged onto floor. Nearby grease trap was opened to make it easier for workers to squeegee water into. According to Section 2540 in Virginia Food Regulations sewage shall be conveyed to the point of disposal through an approved sanitary sewage system that is constructed, maintained, and operated according to law. Maintenance man was called. After cap has been replaced the floor must be thoroughly cleaned and sanitized. Shucked oysters were delivered today from WE Kellum Inc, 96 Shipyard Lane, Weems, VA (VA-15-SP)
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Coffee cup found on prep table without straw.
Correction: Lid and straw are required for personal drinks.
- Critical: Cooling* (corrected on site)
Observation: Rice found in walk in at 49-51 F. I was told this was made at noon today.
Correction: You have four hours to cool to 41 F. PIC placed into freezer. Rethink your process.
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12/22/2015 | Risk Factor | |
Follow up on walk in temperature. Unit was repaired yesterday. Potatoes=38F, sauce=38F continue to monitor this unit as well as all of your units. Practice good active managerial control. You may need to change sticky insect board. Ok for permit.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. (Seasoning)
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 Contact Surfaces - Cleanability* (repeated violation)
Observation: The surface of the kettle is no longer smooth and cleanable.
Correction: Make surface cleanable or replace.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener found dirty.
Correction: Clean the surface of the can opener more frequently.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Some ceiling vents are dusty.
Correction: Clean.
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08/14/2015 | Follow-up | |
Scallop crumbs to be placed on 4 hour time control and discarded since it cannot be sifted. Establishment has improved in cleaning. Wheels of equipment and corn drawer edges were found clean. Walk in to be corrected as soon as possible. You must have adequate refrigeration for your menu. Consider having protocols set up in advance of having these problems so workers know what to do. Be prepared.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personnel are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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. Both were discarded.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (Seasoning)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk in found at 47 F. According to maintanence unit has been worked on. A part is on order. Unit may be finished tomorrow.
Correction: Food must remain at 41 F or below. Ice was added to trays of seafood and potatoes and mac and cheese. Other foods were relocated to other units.
- Food Contact Surfaces - Cleanability*
Observation: The surface of the kettle is no longer smooth and cleanable.
Correction: Make surface cleanable or replace.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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: can opener holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener found dirty.
Correction: Clean the surface of the can opener more frequently.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some ceiling vents are dusty.
Correction: Clean.
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08/11/2015 | Routine | |
Kettle for baked potatoes has a residue on surface. Make cleanable. Clean inside of upright freezer. Oysters had a shucked date of 3/21. PIC to ensure that this is an acceptable time frame for holding oysters. Do not line trays or bins with paper. Remove microwave ovens that are not needed for this operation. Ensure all workers know what symptoms they must call in to supervisor.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Evidence of eating in kitchen. Open package of crackers found on prep table.
Correction: PIC removed. Workers are not allowed to eat while working.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. A tray of raw fish found on shelf near fryer at 60 F. 2. Reach in near fryers had elevated food temps.
Correction: 1. Do not abuse food temps. Maintain at 41 F or below at all times. Fish was placed back into refrigerator. 2. It appears unit is working fine (air temp was 36 F) but the food was no longer 41 F or below. Check your procedures. Whether the door is open or closed often should not allow food temps to rise.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Cutting board found soiled.
Correction: Clean and sanitize more frequently.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaners are not properly labeled.
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.
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04/06/2015 | Risk Factor | |
Cooling has been an issue for several inspections. Different foods present different problems. You must have a set of procedures that are verified to comply with the regulations. I expect this to be complete as soon as possible. Utilize corporate input. Water is pooling inside walk in. Cutting board is no longer smooth and cleanable. Replace. Racks in walk in are dirty. I highly recommend that temperatures of units be checked daily.
- Critical: Cooling* (corrected on site)
Observation: Macaroni and cheese noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Food was discarded. Manager to review procedure so that it complies with regulations. Consider using freezer or ice bath to cool product. I was told it must be heated to ensure product is creamy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Crab cakes 46 F and fish 42.7 inside reach in on line. Used breading was on counter. No time on product.
Correction: No temperature was taken today because of a truck delivery. Temperatures should be a priority. Unit was not opened for a while and temperature decreased. Monitor unit. Food is removed over night, ensure unit is working properly before stocking. Breading to be sifted every four hours. Management to come up with a plan of action for breading before next inspection.
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01/07/2015 | Risk Factor | |
Hush puppy mix and batter were being timed today. Walk in freezer floor needs another cleaning. Previous items have been addressed. Workers with artificial nails/painted nails to wear gloves. Permit issued.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Cutting board found soiled.
Correction: Clean and sanitize throughout the day.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Mobile carts in walk in are dirty.
Correction: Clean.
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10/16/2014 | Follow-up | |
Frozen fish in vacuum sealed bags are to be cut open or removed when taken from freezer. Remove paper from tray storing single service cups. PIC was able to list symptoms related to food borne illness. When sav-a-days become full of grease it is time to change them. Protect single service items by keeping them in plastic or turn upside down. Do not put so many cups in dispensers that you compromise the lips of the cups. Permit expires 10/31/14. The above to be addressed. A follow up to check on criticals will be done within 10 days.
- Critical: Cooling* (corrected on site)
Observation: Chowder found covered inside small reach in at 56 F.
Correction: PIC relocated to walk in.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time not being tracked for hush puppy mix nor for fish batter.
Correction: Have a written policy for your food on time control and track the time using your timers. PIC corrected by placing the timers on for these products.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the display case.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket torn on display case. Doors are missing to all equipment on cookline. Leak inside reach in. Interior door to Delfield has a hole in it.
Correction: Repair gasket. Equipment to be in good repair.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Cutting board found soiled.
Correction: Clean and sanitize throughout the day.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Spray hose attachment is soiled, can opener holder is dirty. Mobile carts inside walk in are dirty. Edges to potato drawer is dirty. Interior of reach in with leak is dirty. Grease build up on cooking equipment.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has mold. Can opener found soiled.
Correction: Clean and sanitzie these items.
- Plumbing System Maintained in Good Repair
Observation: Handsink faucet has a hole in it.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Door curtain to walk in is dirty. Walk in walls found soiled. Exterior to freezer walk in is dirty. WAlk in freezer floor is dirty.
Correction: Clean.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Numerous microwaves found in kitchen.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner is not properly labeled.
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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of insecticide is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It was found on shelf with single service items.
Correction: Containers of toxics must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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09/08/2014 | Routine | |
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken and Stuffed flounder served undercooked. Chicken 155°F and stuffed flounder 118°F. The cook broke the pieces of chicken open to see if they "looked done" when he took them out of the fryer. One was fully cooked but the larger piece was only 155°F.
Correction: Corrected by discussing cooking requirement with employee who then returned the undercooked items to fryer (chicken) and broiler (fish) to reach required cooking temps. Cook chicken to 165°F or more and stuffed fish to 165°F or more. Train employees on required cooking temps before letting them cook raw animal foods. Make sure a food thermometer is available.
- Critical: Cooling* (corrected on site)
Observation: Potatoes cooked and cooling since 7AM (3.5 hours ago) are >70°F (73-84°F). Potatoes cooked and cooling since 9AM (1.75 hours ago) are 110°F. The pan of hot potatoes was placed directly under the pan of potatoes that was cooling from earlier.
Correction: PIC discarded the 7AM batch of potatoes and put the 9AM batch into an ice bath. Must cool from 135°F to <42°F within 6 hours and from 135°F to <71°F within the first 2 hours. Use your thermometer to verify cooling temperature requirements are met. When cooling more than one container of food make sure to leave room around the container for cold air to circulate (don't stack).
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05/30/2014 | Risk Factor | |
Baked potatoes from last night in the walk in cooler were 44 F. It appears that they were warmed up by the pan of hot potatoes placed on the shelf right under them. Make sure to give hot foods plenty of room to cool and locate hot foods so they don't cause other foods to increase >41 F. Employee filling ice bucket was setting the container on the floor by the ice bin. Provide a rack by the ice bin to set the ice bucket on while filling it. Ice tea urns cannot be seen by the employees at the counter - lids are not secured.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee was talking on phone and didn't wash hands before putting on gloves and resuming food prep. Employee reported to work, put on apron and gloves but did not wash hands before beginning food prep.
Correction: Both employees washed their hands and put on new gloves. Train all employees to wash their hands with soap and warm water in handsink before returning to or beginning food prep even if putting on gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Clam chowder in steam table @ 112 °F.
Correction: PIC discarded chowder that had been in steam table about 5 hours. Do not double pan foods and check food temps with thermometer to make sure holding temps are adequate. Keep hot food >134°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw fish on two trays in reach in cooler were 45.5 and 46.2 °F. The refrigerator door was frequently left open.
Correction: PIC moved the trays of fish to colder unit and will keep the refrigerator door closed except when necessary to get something out of the unit.
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02/20/2014 | Risk Factor | |
Clam Chowder just cooked was put into WI Freezer to cool - check temp to verify proper cooling. Recommend using a wire (not solid) surface under container to cool faster.
Cleaner with Bleach at mopsink is not appropriate to use as a food contact sanitizer because the label on the product states that when used on food contact surfaces it must be rinsed off and followed with a sanitizing rinse. It is OK to soak wiping cloths in Cleaner with Bleach AFTER use (but not DURING use if cloths are used to wipe food contact surfaces).
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: TCS food reheated in microwave was <165 F when it was put into the steam table.
Correction: Corrected by heating to >165 F for 15 seconds in microwave. Use your thermometers to verify reheated foods reach 165 or more before placing into the steam table for hot holding.
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11/18/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee returned to work on cook line and did not wash hands before putting on gloves.
Correction: Correct by training employees to wash hands before putting on gloves when they change tasks.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop handle in ice.
Correction: Store with handle out of ice.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Clam chowder at 83 degrees 3.5 hours after it was removed from heat.
Correction: PIC corrected by discarding. Must cool chowder from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees or less in the first 2 hours. Discussed using shallow pans with <2 inches of chowder in them, using ice bath and not covering container until chowder has cooled to 41 degrees or less.
- Food Contact Surfaces - Cleanability*
Observation: Lexan pitcher has several cracks through food contact part.
Correction: Replace damaged food container.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice chute and nozzle heads not clean at soda machine.
Correction: Clean daily.
- Lighting, Intensity
Observation: <10 foot candles light in walk-in freezer.
Correction: Repair fixture to provide at least 10 foot candles of light.
- Physical Facilities in Good Repair
Observation: Grout eroded between floor tiles in cook area. Hood filters don't fill space - gaps between filters.
Correction: Repair. Get right size filters.
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08/06/2013 | Routine | |
(Note: live adult cockroach on soap dispenser at handwash sink - PCO came out and applied bait)
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee place raw frozen shrimp in fryer with gloved hand fail to change gloves before handling single service/take out container.
Correction: Corrected by explaining requirement to employee. Train all employees to change gloves/wash hands before re-gloving when changing tasks.
- Critical: Cooling* (corrected on site)
Observation: Found clam chowder made 2 hours ago at 121 degrees in covered 6" deep plastic container in walk-in refrigerator.;PIC reheated to >165 degrees and will re-cool soup. Must cool from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in 2 hours or less. Use your thermometers to verify cooling process works. (Recommend not heating the soup until you need to move it to steam table - mix cold soup concentrate and cold water). Also - cooling food from ambient temperature (green beans, rice) must cool 41 degrees or less in 4 hours or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found TCS foods >41 degrees in walk-in refrigerator and display refrigerator. All TCS foods in walk-in refrigerator were 44-46 degrees (except those cooling).
Correction: Most fish was still frozen, salmon and tilapia in packages were iced down. Other foods were discarded (potatoes, baked) or moved to other refrigerator. Display cooler is iced up - sour cream and cheesecake moved to other refrigerator.
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04/16/2013 | Risk Factor | |
Investigation of a complaint alleging that on 4/15/13 complainant found a worm in his (cooked) fish that was served in the deluxe seafood platter. Spoke with PIC and employee that was familiar with the complaint. Employee reports that customer came back to store and showed her a piece of fish with a live inch worm on it. No inch worms (or other types of worms) were observed inside this restaurant today.
No violation noted during this evaluation. | 04/16/2013 | Complaint | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Shortening not covered in back storage area.
Correction: Cover food.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Clam chowder in steam table had been heated to <135 degrees before placed in steam table. It was 105 degrees.
Correction: Corrected by reheating to 179 degrees.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Blender jar and container for batter at fish fry area are wash, rinse, sanitize at 2 and 8 p.m.
Correction: This needs to happen at least every 4 hours. 2 p.m. is ok for first wash, rinse, sanitize but then need to do it again at (or before) 6 p.m. and then 10 p.m. PIC will correct.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice bin by walk up window is not clean.
Correction: Clean as often as necessary to prevent accumulation of visible mold.
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01/14/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Captain D's Seafood, 7607 Staples Mill Road, Richmond, VA 23228 »