Mallards At The Wharf, 2 Market Street, Onancock, VA 23417 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Mallards At The Wharf
Address: 2 Market Street, Onancock, VA 23417
Type: Full Service Restaurant
Phone: 757 710-2618
Total inspections: 8
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
No violations noted during inspection. Inspection report was discussed with the person in charge.
No violation noted during this evaluation.		03/07/2016Routine
No violations were noted during inspection. Inspection report was discussed with the person in charge.
No violation noted during this evaluation.		11/24/2015Routine
Inspection report discussed with the person in charge.
  • Critical: Equipment - Food Contact Surfaces and Utensils
    Observation: Food contact surfaces of the slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
    Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
06/24/2015Routine
No violations noted during inspection. Inspection report was discussed with the person in control.
No violation noted during this evaluation.		04/14/2015Routine
No violations noted during inspection. Inspection report discussed with the person in charge.
No violation noted during this evaluation.		12/19/2014Routine
Inspection report discussed with the person in charge.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: microwave and slicer.
    Correction: Clean and sanitize these surfaces for food contact.
03/10/2014Routine
Inspection report discussed with person in charge.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
    Correction: Clean and sanitize these surfaces for food contact.
05/15/2013Routine
All violations were discussed with the PIC.
Also, can opener blade was soiled. (Needs cleaing)
Food temperatures and food unit temperatures were excellent!
Kitchen staff were wearing gloves during food prep. Excellent!
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the sandwich prep. station 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.
01/16/2013Routine

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