Legal Sea Foods, Wna-Center Pier-National Hall, Washington, VA 20001 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Legal Sea Foods
Address: Wna-Center Pier-National Hall, Washington, VA 20001
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 12/04/2015
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Inspection findings

Inspection date

Type
The wall surface around the warewashing area was observed in need of cleaning. High temperature dishmachines at the bar and in the kitchen both checked for proper temperature using a thermolabel.
  • Handwashing Sink/Using/Operation and Maintenance (corrected on site)
    Observation: Food debris observed improperly in the front handsink.
    Correction: The handwashing facility identified above is to be used for washing hands only.
12/04/2015Risk Factor
Quaternary ammonium sanitizer in the wiping cloth buckets checked for proper concentration using the provided test strips. High temperature dishmachines were checked using thermolabels.
  • Equipment/Fixed, Spacing or Sealing
    Observation: The caulking around the wall in the 3-compartment sink area was observed in need of cleaning/resealing.
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
06/05/2015Routine
A repair order has been submitted for the back wall/corner that has been damaged by the equipment/food rolling carts. High temperature dishmachines at the bar and kitchen both checked using a thermolabel.
No violation noted during this evaluation.		12/11/2014Risk Factor
  • Handwashing Sink/Using/Operation and Maintenance (corrected on site)
    Observation: The handwashing sink located at the ware washing machine was blocked by a cart on wheels.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
09/19/2014Risk Factor
Bar dishmachine and main kitchen dishmachines checked for sanitization temperature using thermolabels. Quaternary ammonium wiping cloth sanitizer concentration checked using the provided test strips. Vegetable wash solution concentration was checked using the provided test strips.
  • In-Use Utensils, Between-Use Storage (corrected on site)
    Observation: Food preparation and dispensing utensils are improperly stored at room temperature in a container of water at the cook-line.
    Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
  • Kitchenware and Tableware/Preventing Contamination (corrected on site)
    Observation: Container of forks at the front display station area were observed stored with the food or lip-contact surface facing upward.
    Correction: Store kitchenware and utensils with the food or lip-contact surface facing downward to prevent contamination prior to use.
06/27/2014Routine
Clean and sanitize all equipment/utensils prior to use. Cold hold TCS product at 41 degrees Fahrenheit or below. Hot hold TCS product at 135 degrees Fahrenheit or higher. Menu provided. Take application, risk profile and inspection report to the Health Department to receive Health License. Application fee is $40.00. A recheck will be conducted in approximately 30 days. Dishmachine checked using thermolabel (bar & main). Upstairs area will be opened at a later date.
No violation noted during this evaluation.		05/27/2014Pre-Opening

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