All critical violations were discussed and corrected during inspection. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
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 (repeated violation)
Observation: There was no temperature measuring device located in the low boy unit.
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 - Cutting Surfaces
Observation: The cutting board(s) along the food prep unit 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Ceiling tile is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/04/2016 | Routine | |
Restaurant in good sanitary condition!
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the low boy refrigerator.
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.
- 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: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets (double check valve for hose under pressure).
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07/07/2015 | Routine | |
All violations were discussed and corrected during inspection.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Desserts in low boy refrigeration unit do not have a cover on them.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- 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 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Bar refrigeration unit was observed in a state of poor repair. Slight pooling of water at bottom of refrigeration unit at bar area.
Correction: Repair the bar refrigeration unit 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 bar refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walk in refrigeration unit.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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03/16/2015 | Routine | |
Restaurant in very good and clean sanitary condition!
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the low boy refrigerator.
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.
- Microwave Ovens
Observation: The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
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10/21/2014 | Routine | |
No violations observed - establishment observed in good sanitary condition!
No violation noted during this evaluation. | 06/18/2014 | Routine | |
No violations observed - facility is being maintained in great sanitary condition! Re-certification class information given to operator for certification that expires next month.
No violation noted during this evaluation. | 02/12/2014 | Routine | |
Observation discussed w/ manager. Establishment not open for dining at time of the inspection. Observed facility in very good sanitary conditions!
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: The automatic handwashing facility located at dishmachine area is not approved in accordance with manufacturer specifications, no cold water handle available to receive tempered water from handsink.
Correction: Reconnect the automatic handwashing sink to provide for effective handwashing and in accordance with manufacturer specifications.
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10/15/2013 | Routine | |
Violations discussed with PIC. Cold water on handwash station will be fixed. Observed establishment in very good sanitary condition!
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed diced tomato in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The automatic handwashing facility located at dishmachine area is not approved in accordance with manufacturer specifications. No cold water valve in order to use for handwashing.
Correction: Reconnect the automatic handwashing sink to provide for effective handwashing and in accordance with manufacturer specifications.
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06/04/2013 | Routine | |
Discussed observation with PIC. Establishment not open to public during time of inspection. Very clean and sanitized facility!
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the reach-in freezer was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of freezer at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Melting Pot (01-1325), 1564 Laskin Road #182, Virginia Beach, VA 23451 »