Norfolk Yacht & Country Club Patio/Snack Bar, 7001 Hampton Blvd., Norfolk, VA 23505 - Carry Out Food Service Only inspection findings and violations



Business Info

Restaurant: Norfolk Yacht & Country Club Patio/Snack Bar
Address: 7001 Hampton Blvd., Norfolk, VA 23505
Type: Carry Out Food Service Only
Total inspections: 5
Last inspection: 02/04/2016

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Inspection findings

Inspection date

Type

The patio is not serving food currently. WIR and WIF are used to store food for events and overflow.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food observed stored on the floor of the WIR.
    Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
02/04/2016Routine
Thanksgiving turkeys kept frozen in WIF. Looks good. Clean & most equipment broken down. Re-opens for regular use next Spring. WIF and WIR used sometimes for event food storage and back up. No Violations. Permit Issued.
No violation noted during this evaluation.
10/09/2015Routine
No food being prepared at time of inspection.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Taco shells stored on wiping cloths in food storage container.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation and storage.
  • Cloths - Wiping Cloths; Use Limitation (corrected on site)
    Observation: Wiping cloths improperly used. Wiping cloths improperly stored between use.
    Correction: Ensure cloths used for wiping food spills are not used for any other purpose. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food - Miscellaneous Sources of Contamination (corrected on site)
    Observation: Observed ice from inside of ice cream freezer that fell into ice cream.
    Correction: Protect food from miscellaneous sources of contamination.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Heat lamp table door was observed in a state of disrepair and damaged. Gaps observed in filters of hood system at cookline.
    Correction: Repair the above equipment 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulation of grime and debris on the following food contact surfaces: prep tables, inside of igloo water coolers (used for ice water for guests), can opener, slicer, inside of ice machine, ice scoop storage container.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment and Utensils, Air-Drying Required
    Observation: Food storage containers were found stacked wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single Service were observed stored unprotected.
    Correction: Store single service in the original protective package to protect from contamination until used.
  • Floors, Walls, and Celings - Cleanability
    Observation: Stainless steel wall on far end of cookline partially covered in plastic coating.
    Correction: Remove plastic coating from wall to make it smooth and easily cleanable.
  • Physical Facilities in Good Repair
    Observation: Observed hole in wall near dry storage door, ceiling tiles in dry storage area need to be adjusted and water staining observed in right corner closest to door from previous water leak.
    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: Facility noted in need of cleaning (concentrated in area behind cook line and in hard to reach areas)..
    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.
05/22/2015Routine
Certified Food Manager present at the time of the inspection. Temperature logs observed and current. Date marking observed. Good handwashing practices observed. Excellent food handling observed. Spoke with operator about location of one door reach-in refrigerator in the kitchen. Spoke with manager about self closing door in employee rest room. No follow up. Spoke with manager about expired permit. Permit will be issued once payment is received.
  • Cooling, Heating, and Holding Capacities
    Observation: The one door refrigeration unit next to the stove was not sufficient in capacity to meet the food storage demands of the establishment. Said unit tested at an ambient temperature od 48°F and was holding temperature controlled for safety foods. Improper air circulation observed. Foods discarded and unit will not be used until violation is corrected.
    Correction: Provide additional refrigeration units necessary to maintain food items at 41°F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • Toilet Rooms - Closing Toilet Room Doors
    Observation: Toilet room doors are being kept open. Self-closing apparatus to be installed
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
05/28/2014Routine
Opening inspection for "patio kitchen". No violations at time of inspection. Kitchen not in operation at time of visit,. Left copy of inspection report for Kitchen Manager.
No violation noted during this evaluation.
05/20/2013Routine

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