- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The green beans were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. The preset time on the microwave oven for reheating green beans is ten minutes. The reheating temperature was observed at 137°F. The PIC continued reheating the green beans for an additional four minutes and the temperature observed was 173°F.
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.
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01/13/2016 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. The cooking procedures for the broiled salmon & tilapia have remained unchanged from the last inspection. These fish are initially cooked in the broiler and then are finished cooking in the microwave for 15 seconds. Observed the procedures posted on the microwave oven.
2. Observed the employee health policy signed by all staff and kept on file in the office.
3. Observed shucked oysters packaged in 1 gallon containers (W.E. Kellum
No violation noted during this evaluation. | 08/25/2015 | Risk Factor | |
The person in charge (PIC) changed the cooking procedures for the broiled salmon. The salmon is initially cooked in the broiler and then is finished cooking in the microwave for 15 seconds. Observed the cooking temperature of the salmon at 178°F using the new cooking methods. Observed the new procedures posted on the microwave oven in the kitchen.
All deficiencies from the previous inspection have been corrected. Thank you.
No violation noted during this evaluation. | 04/23/2015 | Follow-up | |
Discussed the following with the person in charge:
1. Provide new cooking procedures to ensure that the broiled salmon is cooked to a minimum internal temperature of 145°F. The current procedure does not appear to adequately cook the salmon.
2. All vacuum packaged fish (from the supplier) is removed from the original packaging when placed into the walk-in cooler to be thawed.
3. Observed the employee health policy signed by all staff and kept on file in the office. Recommend posting a copy of the policy in an area where staff can readily view it.
4. Observed shucked oysters packaged in 1 gallon containers (Mattamuskeet Seafood
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The broiled salmon was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The salmon cooked in the broiler was measured at a temperature of 127°F. The person in charge (PIC) corrected this by cooking the salmon in the microwave oven (to 196°F) prior to serving the customer.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the "Randell" reach-in cooler and "Randell" reach-in freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards (one green & two white) 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Clean storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention, Air Gap*
Observation: The diameter of the air gap between the water supply inlet (spray arm) and the flood level rim of the 3 compartment sink is less than 1 inch. Observed the spray arm at the 3 compartment sink extended to the bottom of the sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Large amount of grease on the ground under and around the outdoor grease receptacle.
Correction: The grease receptacle storage area and grounds adjacent to the receptacle are to be maintained clean and sanitary. Unsanitary conditions attract and provide harborage for rodents and insects.
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04/13/2015 | Routine | |
This inspection was conducted based on the inspections dated 4/29 and 7/2. All other identified hazards have been corrected. Observed good handwashing during inspection. Thank you.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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
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07/28/2014 | Follow-up | |
Follow up inspection completed to address floor situation.
Plumber visited facility on 7/2/2014. Plumber stated that water was not a backup of sewage. Facility has 1 week to corrected all identified hazards as stated on the 4/29/2014 routine inspection and the follow up inspection dated 7/2/2014.
No violation noted during this evaluation. | 07/02/2014 | Other | |
Follow up inspection conducted based on the routine inspection conducted on 4/29/2014.
The above repeat hazards were observed during today's inspection. NO permit issued at this time.
The broken and missing floor tiles in the WIF and on the floor between the WIC and WIF are not repaired. When pressure is placed on tiles, water seeps into the kitchen. A strong sewage smell is present from this water. Informed PIC that a plumber needs to called and needs to asses the issue today and provide a written statement as to the what the issue is. Maintenance personal stated that a plumber has been called and will be out to the facility today. EH will return this afternoon to access the situation. If sewage backup is the issue, this constitutes an imminent health hazard and facility would need to close until repairs can be made.
All identified hazards must be corrected. A follow up visited will be conducted on or after July 9, 2014. If items are not corrected by that time, the Health Department may begin enforcement procedures.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching after wiping gloved hands on apron after handling raw fish. Addressed issue with employee. Employee washed hands and changed gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the 2-door RIF, small RIC, and WIC are torn is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the sides of equipment along the cook's line have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles throughout the kitchen are not tight fitting. Floor tiles in kitchen are broken or missing, Ceiling tiles in the women's restroom are stained.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the equipment in the kitchen and in the WIF are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/02/2014 | Follow-up | |
3-compartment sink - 400 quaternary ammonium
Foods from approved sources.
Discussed: Owner stated that repairs to the back door, broken and missing floor tiles, damaged ceiling tiles, and regrouting of floors in kitchen will be completed by June 1, 2014. A follow up inspection will be conducted on or about June 2, 2014. Repairs must completed prior to permit renewal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after changing clothes. Addressed issue with employee before food was made. Employee washed hands and donned a new pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the small RIC nor in the sandwich prep unit. PIC provided thermometers in both units.
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 - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the women's restroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the 2-door RIF, small RIC, and WIC are torn is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the sides of equipment along the cook's line have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal and plastic containers were found stacked while wet after cleaning and chemical sanitization. PIC rearranged pans to allow them to air dry.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located across from the prep sink is blocked by a large trash can filled with equipment, preventing access by employees for easy handwashing. PIC moved trash can
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight fitting. Work order has been placed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Ceiling tiles throughout the kitchen are not tight fitting. Floor tiles in kitchen are broken or missing, Ceiling tiles in the women's restroom are stained.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the equipment in the kitchen and in the WIF are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/29/2014 | Routine | |
Quat sanitizer 200 ppm. Pre-shucked oysters used. Mattamuskeet NC-55 SP, Shucked 1-11, 1-17. Supplier verified on FDA Interstate Shellfish Shippers List. Form 1-B signed. Foods cooked in broiler and then finished in microwave. Discussed microwave cooking. Ensure that foods reach 165 degrees in all sections. Rotate halfway through and let sit covered for 2 minutes. This inspection was conducted for risk factor violations only. The following recommendations are made:
1) Obtaining food thermometer for taking temperatures (probe type).
2) Regrouting floors prior to permit renewal.
3) Storing in use utensils in approved manner.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee turn faucet off with bare hand.
Correction: Recommend ensuring that all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. Recommend using a paper towel or elbow to turn off faucet afterward to prevent recontamination of hands.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground crab cake was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Crab cake cooked to 105°F.
Correction: Recommend cooking the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F. Food was re-cooked to 165°F.
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01/28/2014 | Risk Factor | |
Quat sanitizer - 3 compartment sink 200 ppm. Wash temperature 122 degrees. Good hand washing observed. Gloves used. Form 1-B employee health policy signed and in compliance. Pre-shucked oysters, Carolina's Best Seafood LLC. Englehard, NC. 545 SP. Shuck date 10-14-13. No critical violations cited. Manager on duty is ServSafe Certified Food Protection Manager.
This inspection was conducted for risk factor violations only. The following recommendations are made:
1) Cleaning floors and physical facilities.
2) Storing in use utensils in approved manner.
No violation noted during this evaluation. | 10/17/2013 | Risk Factor | |
Form 1-B signed and posted. Hand sink is accessible but needs soap and paper towels.
No violation noted during this evaluation. | 06/24/2013 | Follow-up | |
- Critical: Employee Health* (corrected on site)
Observation: Observed employees or applicants not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Recommend having the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed food employee failed to wash his or her hands before engaging in food preparation, after breading raw fish and changing tasks to serve ready to eat product.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed food uncovered because it was not in packages, covered containers, or wrapped.
Correction: Recommend preventing contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site)
Observation: Observed ambient temperature green beans not being adequately cooled to prevent the growth of harmful bacteria (48 degrees after 5 1/2 hours). Items discarded by PIC.
Correction: Recommend cooling potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pico de gallo cold holding at improper temperatures (48 degrees).
Correction: Recommend discarding food and cold holding PHFs at 41°F or below. Items discarded by person in charge.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed air conditioning unit leaking from ceiling, observed walk in freezer door that will not close tightly
Correction: Recommend repairing equipment and maintaining all equipment in a state of good repair.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Observed water from the handwashing sink at restroom measured at a temperature less than 100°F.
Correction: Recommend making necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory
Observation: Access to handwashing facility located at the back prep area observed blocked, preventing access by employees for easy handwashing.
Correction: Recommend that access to the handwashing facility identified above be available during all hours of operation. Recommend removing equipment preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing connections under the handsink sink are leaking.
Correction: Recommend repairing leak and keeping plumbing systems and components in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors and coving noted in need of cleaning.
Correction: Recommend all floors, walls, and ceilings be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/03/2013 | Routine | |
3 basin sink 114 degrees, no dishes washed during time of inspection. Employee health info posted. Form 1-B present. Oysters raw shucked, frozen. W.E Kellum Inc. Weems, VA. VA-15 SP. At least one item is cooked, cooled and re-heated for hot holding. Inspection frequency will be modified to reflect this process.
This inspection was conducted for risk factor violations only. The following recommendations have been made:
1) Re-grouting worn areas of floors
2) Wearing hair restraints when preparing foods
3) Replacing rusted deflector plate in ice machine
4) Disconnecting spray nozzle at mop sink when not in use or installing continuous pressure backflow protection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee bread raw fish and fail to wash hands prior to changing gloves.
Correction: Recommend washing hands prior to putting on gloves any time an interruption in service occurs.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed clam chowder hot holding at an improper temperature (126 degrees).
Correction: Recommend reheating chowder to 165 degrees and hot holding at 135 degrees or above. Chowder was reheated to 181 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed diced tomatoes (46 degrees) and sour cream (45 degrees) cold holding at improper temperatures.
Correction: Recommend cold holding Potentially Hazardous Foods (PHFs) at 41 degrees or below and discarding any products that were cold held for greater than 4 hours.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed hand sink not meeting minimum temperature requirements.
Correction: Recommend providing minimum of 100 degree hot water at all hand sinks for effective hand washing.
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01/24/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Captain D's, 205 South Washington Highway, Ashland, VA 23005 »