Outer Hanks, 16000 Theme Park Way, Doswell, VA 23047 - Seasonal Fast Food Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Menu includes chicken, shrimp and fish. Chicken is cooked from raw, frozen products, pre-cooked shrimp and raw, frozen fish. Observed water in Continental sandwich prep unit. Recommend having the unit checked and repaired as needed. No violation noted during this evaluation. | 08/20/2015 | Risk Factor | |
| Food supplier is sysco. Fish and breaded chicken come in raw frozen. Discussed the following: 1. Ensuring quaternary ammonium sanitizer concentration remains between 150-400ppm in sanitizer buckets that are used for food contact surfaces. 2. No foods are held over or cooled in facility. 3. Recommend continuing to mop up standing water from leak on the front line, until water issue is resolved. 4. Foods on time control on hot holding line for quality. Foods are hot held at 135° until service or discarding. No violation noted during this evaluation. | 06/24/2015 | Routine | |
| raw product = fish, precooked chicken used. No hot food to temp. Handwashing observed and temp logs used. No violation noted during this evaluation. | 08/14/2014 | Risk Factor | |
| Observed temperature logs of food & equipment every 3 hours. All items precooked with the exception of fish. Fish is hand battered & then fried. Uses 3 hours for fish batter & raw fish unused. Good use of handwashing & glove use. No violation noted during this evaluation. | 06/12/2014 | Routine | |
| No critical violations. Temperature logs observed. Discussed cook, cool and reheat. BBQ is only item. will discard from now on. Recommend adding cooling and reheating to logs. Recommend ice scoop cover. No violation noted during this evaluation. | 08/08/2013 | Risk Factor | |
| Menu: fish, shrimp, chicken tenders, grilled chicken and caesar salad. timers on condiments in Salad RIc and all hot holding items. At 3 hours will discard all condiments and check hot temps for other items. Good use of handwashing and glove use. Front line RIc observed at 50 degrees but was 22 degrees at 11:00a.m. uses 3 hour timeframe on items inside: cocktail, tarter and coleslaw. all items dumped at 2:00p.m. Temperature logs observed for food and equipment. Temperatures checked every 3 hours. All within limits. No violation noted during this evaluation. | 06/14/2013 | Routine |
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