The operator provided a probe thermometer and quat. test strips during today's inspection. Temperature and cooling documents were issued at this time..
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit ( raw beef was observed stored above sauces, in the rear prep reach-in cooler..
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several TCS seafood products were cold holding at improper temperatures, in the line seafood cooler. Also noted elevated temperatures were noted for the she crab soup in the outside walk-in cooler. The operator rapidly cooled the TCS food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist ( a few flies were noted in the rear prep area)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/18/2015 | Routine | |
Some ice noted on the back of the waitstaff make table. Do not place any dairy based products in this refrigerator until it has been serviced.
No pest sprays can be applied other than by a licensed professional.
Sweet potato casserole is now being reheated in the oven, prior to being placed on the steam table.
Dijion cream sauce is being kept in the refrigerator and heated as needed.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The back hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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08/26/2015 | Follow-up | |
Sweet potato casserole must be rapidly reheated, prior to being placed on the steam table.
Make sure thermometers in refrigerators are in the warmest part of the unit. (by the door)
Seared sesame ahi served on a pita on the lunch menu needs an asterisk.
Remove seafood (tuna) from vacuum packages prior to thawing.
A follow-up will occur on/about August 26, 2015.
- Critical: Hands - When to Wash*
Observation: Observed employee enter to work and not wash his hands with soap and water at the hand sink, prior to donning gloves to handle food.
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.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sweet potato casserole and dijon 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several items cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The back hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Pests - Controlling Pests*
Observation: Harborage conditions exist (flies)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/13/2015 | Routine | |
Do not stock product to high in make table.
Seal the hand sink in the back prep area and in the employee rest-room to the wall.
Thermometers should be placed in the front of cold/hot holding equipment.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of clams, oyster, and mussel tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled sweet potato casserole mixture not being adequately cooled to prevent the growth of harmful bacteria. Product was discarded.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner are 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.
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03/31/2015 | Routine | |
Assurance is needed that tuna loin ordered from Sysco and Sam Rust is one of the five species of tuna listed:
Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin, Northern).
Information regarding cooling methods and FDA form 1-B in Spanish and English was provided to the operator.
Keep oysters in original box.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Heavy cream and few other items cold holding at improper temperatures. Heavy cream cannot be left out at room temperature. A few items in the walk-in cooler and in the make tables on the cook line were slightly elevated. Heavy cream was discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: A few prepared items in the walk-in cooler were not discarded by the ""consume by"" date. Food was voluntarily discarded. Prepared foods and sauces must be discarded within seven days of being prepared.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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12/05/2014 | Routine | |
Waitstaff reach-in cooler was replaced.
Thermometer in the cook line make table was reading high. Foods inside were at the proper temperature. Recommended placing two thermometers by the door, of each side of the cooler.
Non-critical violations should be corrected by the next routine inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the true reach-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in dish machine, hand wash sink in the wait staff area, and by the salad make table was not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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08/19/2014 | Follow-up | |
Additional food temperatures: Clam chowder- 46-48, Shrimp soup - 42, Garlic & oil - 40, Crab dip - 40, Mango salsa - 37, Tuna salad - 40, Tomato - 50, Pico - 49, Seafood in top of the large MUT - 42-43, Well done burger - 162, Heavy cream (cold holding) - 104, Cod- 157, Scallops - 178, Fried shrimp - 182, Fried oysters - 185, Tomato sauce (30 minutes) - 120-128, Sliced tomato (3 hours) - 43, Milk - 49, Half & half - 49.
Recommended storing tags in plastic bags with shellfish to prevent damage to tag.
Several flies noted in the facility. May want to increase pest control visits in warmer months.
Returned to the next morning to check on refrigerators. Make table was reading at 40 F and wait staff cooler was observed at 48 F. Advised operator to turn down make table to approximately 35- 38 degrees. Milk and half and half cannot be stored in the reach-in waitstaff cooler until it has been repaired.
Will return on/about August 18, 2014 to check on refrigerator.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook crack raw shell egg and handle cod sandwich for customer with the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Half & half, milk wash, foods in the waitstaff reach-in and foods in the large make table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the true reach-in is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in dish machine, hand wash sink in the wait staff area, and by the salad make table was not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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08/06/2014 | Routine | |
Addl Temp: frog legs-40F, gator meat-40F, corned beef-39F, raw steak-41F, butter compound-39F, heavy cream-42F.
The operator provided a metal probe thermometer, quaternary ammonium test strps and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes, vegetable/squash soup were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/03/2014 | Routine | |
Addl Temps: rice-139F, tuna-44F, chicken salad-42F, tuna salad-44F cooling, scallops-40F, raw meat roll-39F, calamari-41F, flounder-40F, tuna-40F.
The operator provided a metal probe thermometer and an Employee Health policy during today's inspection. A discussion with the person-in-charge concerning storage practices and air flow around food products to allow adequate cold holding and cooling was discussed at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Seafood product in the rear prep True reach-in cooler were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken breast and prepared hamburger meat, prepared 11/18/13, in the cookline seafood/protein maketable unit were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the rear prep True reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Pests - Controlling Pests*
Observation: A few flies were observed in the rear prep area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/21/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Stocked containers of clam strips, gator pieces and cod being held on the seafood maketable unit were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/02/2013 | Follow-up | |
The operator provided a metal probe thermometer, quaternary ammonium test strips, and an Employee Health policy during today's inspection.
Add'l temp: heavy cream-35F, raw chicken-41, salmon-41F, gator-37F, clams-40F,
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of oysters, clams and mussels tags were observed.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( Food products were observed stored directly on the floor underneath the shelving unit in the outside walk-in freezer unit.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple TCS food products were observed with elevated food product temperatures in the cookline seafood maketable unit and at the seafood breading station were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the cookline small maketable 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 - Good Repair and Proper Adjustment
Observation: The cookline seafood maketable unit was observed with an ambient air reading of 52 degrees F and elevated TCS food product temperatures, the seafood maketable unit was observed in a state of disrepair and damaged.
Correction: Repair the cookline seafood maketable 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 cookline seafood maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/23/2013 | Routine | |
All violations from previous inspection have been corrected.
Victory cooler was not placed in the new kitchen.
Excellent recovery!
No violation noted during this evaluation. | 04/17/2013 | Follow-up | |
Additional food temperatures: Cod - 45, shrimp - 38, Egg wash - 47-49, Scallops - 54, Oysters - 40, Meats in true reach-in - 38-41.
Shellfish tags must stay with container until empty. Save tags for 90 days.
Email menu to inspector prior to printing to ensure compliance.
A follow-up will occur on/about 04/16/2013.
- Critical: Hands - When to Wash*
Observation: Hands must be washed in between changing gloves, between different tasks.
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: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the mussels and clams containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw seafood stored above raw vegetables.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Victory reach-in cooler observed cold holding at 48 F. Foods inside were observed at 48 F.
Correction: Repair the victory reach-in cooler 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 victory reach-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/04/2013 | Routine | |
Additional food temperatures: Scallops - 40, 42, 37, Sliced tomatoes - 35, Chicken breast - 40, Alligator bites - 40, She crab soup - 41, Lobster bisque - 41, Burger (cooked) - 189, and Mahi mahi - 37.
Good date marking system in place.
Dish machine rinse at 160+.
Chlorine sanitizer at proper concentration.
Adequate metal stem thermometers.
Facility is clean and well maintained.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outtake fan has accumulation of flour and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of flour from breading station.
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12/14/2010 | Routine | |
Restaurant representatives - add corrected or new information about Riptides Seafood Restaurant, 11212 Iron Bridge Rd, Chester, VA 23831 »