Sandbar Grille, 736 J. Clyde Morris Blvd, Newport News, VA 23601 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Sandbar Grille
Address: 736 J. Clyde Morris Blvd, Newport News, VA 23601
Type: Fast Food Restaurant
Phone: 757 599-8411
Total inspections: 8
Last inspection: 08/19/2015
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Inspection findings

Inspection date

Type
Discussed food temperatures, hand washing, employee health, cleaning and glove use. Certification in food management due in 90 days. Food handler cards are due in 90 days. Permit issued.
  • Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
    Observation: The tags for the shellstock are not available or are discarded immediately after the container is empty.
    Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Eggs, chicken, homemade dressing, and hamburgers were improperly cold holding.
    Correction: Relocate foosd to a unit that holds at 41* F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Prep unit was holding at improper temperatures.
    Correction: Adjust temperature in order to hold foods at 41* F or below.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floors need cleaning.
    Correction: Clean floors.
08/19/2015Routine
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The cooked onions and peppers were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
    Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors and inside of refrigerator doors 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.
01/27/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The three refrigeration units in the kitchen are not cold holding PHFs at proper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
10/15/2014Routine
No violation noted during this evaluation.04/30/2014Routine
No violation noted during this evaluation.02/05/2014Routine
No violation noted during this evaluation.11/13/2013Routine
  • 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.
06/20/2013Routine
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: Raw and/or undercooked burgers and eggs are provided on the menu, menu board, table tent or brochure without proper disclosure.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
03/25/2013Routine

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