All food temperatures taken were internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness. Good retail practices observed were discussed with operator and/ or staff at time of evaluation.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, after eating and cleaning equipment.
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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employees are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located near 3-compartment sink was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ice chest preventing its use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands was not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
09/24/2015 | Risk Factor | |
All food temperatures taken were internal unless otherwise noted.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in the 3-compartment sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness (corrected on site)
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
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled crab container stored in walk-in cooler.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The following nonfood contact surfaces were not corrosion resistant, nonabsorbent or smooth.
>>Cardboard was used as a liner on walk-in floor and other areas of facility.
>>Towels were used as a liner under wet glasses
>>Egg cartons were used to support nonfood contact surfaces of equipment
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in facility.
Correction: Post of no-smoking signs or international no-smoking signs in restaurant. These can be found on-line at www.vdh.virginia.gov/breatheeasy
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along back 3-compartment sink were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized .
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment had accumulations of grime and debris:
>>Exterior of food containers (sugar,rice etc) were soiled.
>>Shelves in back storeroom.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the front was blocked, preventing access by employees for easy handwashing.
>>Equipment stored in handsinks and ice chest stored at front of handsinks.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ice chest and equipment preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Missing a refuse container underneath the front handsink.
Correction: Provide a refuse container for all handsinks.
.
- Lighting, Intensity
Observation: One set of lights were burned out in the fish preparation area
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Small holes were observed in walls
>>Cracked and peeling paint on walls
>>Ceiling tiles cracked and stained in a few areas
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: The following physical structures were noted in need of cleaning:
>>Ceiling tiles splattered with food
>>Walls were soiled in backroom
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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04/22/2015 | Routine | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw fish ,eggs and shrimp stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (repeated violation)
Observation: Improper methods used to thaw oysters and shrimp. Oysters observed thawing on counter and shrimp thawing without sufficient running water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surfaces of cardboard and towels were not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the cardboard and towels used as liners, to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) adjacent to the three compartment sink 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility was blocked by ice chest preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ice chest preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures were not maintained in good repair:
>>Ceiling tiles stained and damaged throughout the facility.
>>Walls were damaged in a few areas. Small holes and cracked paint were observed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Spray cleaner bottle not identified on shelf.
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.
|
11/06/2014 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Hands - Where to Wash
Observation: Employees were observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in kitchen handsink. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: (CORRECTED DURING INSPECTION)The following raw foods were stored incorrectly in the freezer or the walk-in refrigerator:
>>Raw shrimp was stored on wire rack over cucumbers.
>> Three boxes of eggs stored over mangos.
>>Uncovered crab cakes in the freezer.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensil without handles used to dispense food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Boxes of batter mix stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish in the display case at 57*F was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following nonabsorbant nonfood contact equipment was reused:
>>Cardboard reused to cover parts of the kitchen floor and walk-in units.
>>Egg cartons reused to support nonfood -contact surfaces of food containers.
>>Towels used as a liner for wet glasses.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards 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 - Non-Food Contact Surfaces and Utensils
Observation: Inside of the ice machine is soiled.
Correction: Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at restroom used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>> Few ceiling tiles are missing ,flaking , peeling and cracked.
>>Floor tiles are cracked or missing in a few areas.
>>Walls are damaged in a few areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unidentified bottle of cleaner was 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 - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous spray can of Ortho Ant killer found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
|
06/18/2014 | Routine | |
all temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit.
- Gloves - Use Limitation (repeated violation)
Observation: Plastic gloves saved for reuse.
Correction: After completing tasks with gloves discard old gloves and get a new gloves before starting new task/process.
- Thawing
Observation: Fish thawing in sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: seal/caulking in need of repair following sinks
>>3-vat sink
>>both handsinks kitchen
Correction: repair
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>ice machine lid
>>racks over scaling 3-vat peeling
>>walk-in gasket heavily stained
>>kick plate/vent cover missing Woods reach-in freezer
>>single door reach-in fridge racks peeling
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting board/s heavily scratched/scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Lighting, Intensity (repeated violation)
Observation: lights out following locations
>>multiple lights out throughout facility
>>walk-in freezer
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>wall damaged left of rest-room door
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>ceiling tiles scaling prep area
Correction: clean
|
01/10/2013 | Routine | |
All temperatures are internal unless otherwise noted.
Reminder CFM is about to expire, renew.
- Gloves - Use Limitation (repeated violation)
Observation: Plastic gloves saved for reuse.
Correction: Discard gloves after use and wash hands and get new pair.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking cracked rest-room handsink.
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: following in need of repair
>>seal around walk-in freezer door peeling
>>ice build-up walk-in freezer
>>base missing Woods reach-in freezer
>>single door glass fridge, racks peeling
>>lid cracked ice machine
Correction: repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards heavily scratched/scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>racks 2 door glass fridge
>>multiple door gaskets
Correction: clean
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet leaking rest-room handsink.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out throughout kitchen.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>ceiling tiles dry storage
>>multiple ceiling tiles water damaged
>>wall panel loose left of rest-room door
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: following in need of cleaning
>>ceiling tiles dirty/stained back store room
>>ceiling above fish scaling 3-vat
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/14/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Gloves - Use Limitation (repeated violation)
Observation: Plastic gloves saved for reuse
Correction: Gloves are a single use item, dispose of after use
- Temperature Measuring Devices
Observation: Multiple refrigeration units lack thermometers
Correction: Provide and place in warmest part of unit
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following seals were in poor repair
>>Sink left of hot hold unit
>>Scaling 3 vat
Correction: Reseal/caulk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Gasket torn Woods reach in freezer
>>Base plate missing Woods reach in freezer
>>Lid ice machine cracked
>>Racks over scaling 3 vat peeling
>>Racks single door peeling
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting board heavily scored/scratched
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: Multiple gaskets dirty fridge and freezers
Correction: Clean
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet leaking restroom handsink
Correction: Repair
- Lighting, Intensity (repeated violation)
Observation: Multiple lights out through out facility
Correction: Replace
- Physical Facilities in Good Repair (repeated violation)
Observation: Multiple ceiling tiles water damaged
Correction: Replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Multiple ceiling tiles dirty in scaling area
Correction: Clean
|
05/22/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Gloves - Use Limitation
Observation: Plastic gloves saved for reuse
Correction: Discard after one use
- Thawing
Observation: Improper methods used to thaw crab meat- thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Food Contact Surfaces - Cleanability*
Observation: Metal strainer broke/split
Correction: Replace
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking handsink restroom cracked
Correction: Reseal/caulk
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Gaskets torn 2 door glass fridge
>>Lid ice machine cracked
Correction: Repair/replace
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting board heavily scratched scored
Correction: Replace
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Hood filters
>>Refrigerator and freezer gaskets
>>Shelves dry storage
>>fan front of Woods freezer
Correction: Clean and maintain
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet restroom leaking
Correction: Repair
- Toilet Rooms - Enclosed
Observation: Restroom door not self -closing
Correction: Install self closer
- Lighting, Intensity (repeated violation)
Observation: Light insufficient in the following areas
>>Walk in cooler
>>Scaling area
Correction: Restore lights to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: The following were found to be in poor repair
>>Restroom ceiling vent paint peeling
>>Wall paneling bowed left of restroom door
Correction: Repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling dirty over scaling area
Correction: Clean and maintain
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/25/2012 | Routine | |
All temperatures are internal unless otherwise noted
- Hands - Where to Wash (repeated violation)
Observation: Employee observed washing hands in 3 vat
Correction: Wash hands in hand washing sink
- Gloves - Use Limitation (repeated violation)
Observation: Gloves saved for reuse
Correction: Discard single use gloves after single use
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following were found to be in poor repair
>>Glass single door peeling
>>Lid broke ice machine
>>Shelves with pans by walk in rusting
Correction: Repair
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards heavily scored/scratched
Correction: Resurface/replace
- Equipment - Cooking and Baking Equipment
Observation: Microwave by restroom dirty
Correction: Clean
- Non-Food Contact Surfaces
Observation: The following areas were found to be dirty
>>Fan in kitchen
>>Paper towel dispenser left of hot hold table
>>Multiple gaskets on fridge/freezers
>>Rack over 3 vat sink
Correction: Clean and maintain
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Sink in restroom leaking
Correction: Repair
- Lighting, Intensity (repeated violation)
Observation: Light out over scaling 3 vat
Correction: Replace bulb
- Physical Facilities in Good Repair
Observation: The following areas were found to be in poor repair
>>Ceiling tile over 3 vat water damaged
>>Ceiling tiles multiple locations stained
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following were found to be dirty
>>Floor behind fryers
>>Ceiling of walk in
Correction: Clean and maintain
|
10/07/2011 | Routine | |
All temperatures are internal unless otherwise noted
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw chicken stored over shrimp in walk-in
Correction: Do not store raw product over Ready to eat foods
- Food Storage - Clean and Dry Location
Observation: Food stored on floor of walk in
Correction: Store food at least 6 inches off of floor
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fish cold holding at 41-44*F
Correction: Make sure all fish cold holding at 41*F or lower in display
- Critical: Food Contact Surfaces - Cleanability*
Observation: Metal scissors used to prep fish rusted
Correction: Repair blades
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build up walk in freezer door frame
Correction: Defrost
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Single door glass fridge rack peeling
Correction: Repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lid damaged ice machine
Correction: Replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rack above 3 vat scaling room peeling
Correction: Repaint
- Equipment and Utensils - Good Repair and Calibration
Observation: Wook handled knives chipped/cracked
Correction: repair/replace
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single serve gloves saved for reuse
Correction: Discard gloves after single use
- Non-Food Contact Surfaces
Observation: Racks back room dirty
Correction: Clean and maintain
- Plumbing System Maintained in Good Repair
Observation: Hose leaking 3 vat sink in scaling room
Correction: Repair
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Light out fish scaling area
Correction: Replace
- Physical Facilities in Good Repair
Observation: The following areas were found to be in poor repair
>>Restroom ceiling paint peeling
>>Wall damaged left of restroom door
>>Counter across from display damaged
Correction: Repair
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
03/21/2011 | Routine | |
All temperatures are internal unless other wise noted.
2011 health permit issued at time of inspection review, also went over back of permit with operator.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Observed employee washing hands in 3-vat sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves saved for reuse.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Food Storage - Clean and Dry Location
Observation: Food stored next to handsink in kitchen.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
>>racks rusted 2 door glass display
>>ice machine lid cracked
>>rack over 3-vat sealing room peeling
Correction: Repair
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Employee failed to wash, rinse, and sanitize pot and pans.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine guard plate
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>old labels on plastic food containers
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: Faucet leaking rest-room handsink.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Light out scaling room over 3-vat.
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>floor tile heavily stained throughout facility
>>floor tile cracked front of fryers
>>floor tile cracked glass single and two door
>>floor tile damaged under 3-vat
>>wall upper left corner rest-room loose
>>ceiling grid rusted scaling room
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor under mop sink
>>floor under ice machine
>>ceiling and walls scaling room
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/09/2010 | Routine | |
Restaurant representatives - add corrected or new information about Martin Seafood, 3602 Kecoughtan Rd., Hampton, VA 23661 »