Katie's 33rd Street Cafe (01-1812), 3301 Atlantic Avenue, Virginia Beach, VA 23451 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Katie's 33rd Street Cafe (01-1812)
Address: 3301 Atlantic Avenue, Virginia Beach, VA 23451
Type: Full Service Restaurant
Phone: 757 428-4585
Total inspections: 1
Last inspection: 01/06/2016
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Inspection findings

Inspection date

Type
Violations discussed for correction
  • Jewelry - Prohibition
    Observation: Employees wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Temperature Measuring Devices
    Observation: The temperature measuring device located on the warewashing machine does not read out in proper increments.
    Correction: Provide a temperature measuring device that is scaled in increments of no greater than 2 degrees F to ensure accurate readings.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the ref/walk-in cooler is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Food scoop was observed in a condition that prevents necessary maintenance and easy cleaning.
    Correction: Repair the food scoop 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 food scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
01/06/2016Routine

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