Please sure to set up handsink by dishwash enewing food area. That handsink can be used for handwashing area only. Upstair bar area was also inspected, but is not in use yet. Employee health policy in place. Multiple employees are certification.
- Thawing (corrected on site)
Observation: Improper methods used to thaw seafood.
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
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lowboys.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sinks
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is 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.
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04/01/2016 | Routine | |
Observation discussed with manager. New Permit Issued. Restaurant is in very good sanitary condition!
- Lighting, Intensity
Observation: One of the lights in the hood system is not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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05/11/2015 | Routine | |
Observations discussed with managers.
- Equipment - Good Repair and Proper Adjustment
Observation: A drain tube to the seafood prep unit appears to be slow to drain condensation in bottom of unit, a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the drain tube 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 drain tube, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under dishwashing machine is noted in need of cleaning.
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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07/22/2014 | Routine | |
Observations discussed with managers. Remodel of upstairs bar is being planned
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cream sauce hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the waitstaff's handwashing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/30/2014 | Routine | |
Observations discussed with managers.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. (Corrected During Inspection - Empoyee placed drink in an approved cup with an approved lid & straw.)
- Temperature Measuring Devices
Observation: The temperature measuring device in some of the prep line units were missing ( or may have fallen below foods & shelves and cannot be seen.)
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. Educate employees to monitor temperatures routinely by keeping an equipment temperature log for these refrigerators.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The French Fry freezer's gasket is in poor repair. The insulated panel is loose and the gasket does not hold interior in proper position.
Correction: Repair the gasket of the freezer 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 gasket and its adjacent plastic insulating panel, replace it with a new freezer unit that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: interior of unit used for packets of sugar and other dry condiments at waitstaff area
Correction: gaskets of the freezer used for "Island Oasis" (bar mixes) is VERY MOLDY.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine 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.
- Non-Food Contact Surfaces
Observation: Hansink in kitchen is not clean (along faucet & backsplash of sink).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests*
Observation: Barflys" (gnats) observed in kitchen and bar. Floor drains are in need of a enzyme destroying Pest Control Service to dislodge breeding areas.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning chemicals observed stored above the clean end of the dishwashing table and on the top of the dishwashing machine. These chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. (Corrected During Inspection - manager and employees moved these chemicals to an approved area during inspection.)
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09/24/2013 | Routine | |
Violation discussed with manager. New Permit Issued. Menu reviewed & discussed.
- Lighting, Intensity
Observation: One of the lights in the hood system is not working.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ocean House Waterfront Seafood Restaurant (04-0202), 1905 Atlantic Avenue #c, Virginia Beach, VA 23451 »