Sandy Dent Seafood- Va 111 245 Tl, 12428 Cousteau Street Street, Woodford, VA 22580 - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Sandy Dent Seafood- VA 111 245 TL
Address: 12428 Cousteau Street Street, Woodford, VA 22580
Type: Mobile Food Unit
Phone: 804 448-8132
Total inspections: 6
Last inspection: 03/31/2016
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Inspection findings

Inspection date

Type
- Inspection conducted as a seasonal opening inspection.
- Observed the facility to be clean and well maintained.
- Recommend lowering the reach-in cooler temperature to 36'F-38'F.
- Ensure fish in vacuum packaging is completely removed from packaging prior to thawing.
- Foods that are thawed are not to be re-frozen.
Permit issued.
No violation noted during this evaluation.		03/31/2016Routine
2015 health department permit issued.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 3-compartment 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.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs througout the unit not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
04/17/2015Routine
Seasonal opening inspection. No food prep being conducted today. Home address used for service area- filling water supply and dumping waste water. Mobile unit must return to service area regularly for dumping and filling. Waste water cannot be dumped on the ground.
Menu- Shrimp crab cakes, coleslaw, hush puppies, oysters (shucked), trout, Sea trout. Refrigerated truck is available for holding live crabs, though not turned on today.
Also discussed: Smoking not permitted inside the mobile unit. Empty old oil from fryer and clean the interior. Ensure hair restraints are worn when handling/preparing foods. Recommend turning down thermostat in sandwich prep unit.
Please send updated address. Permit issued for season.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: A small diameter probe thermometer is not provided. (The PIC stated he has one at home and will bring it to the unit)
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Non-Food Contact Surfaces
    Observation: The following items require cleaning- Lid to sandwich prep unit, prep table where microwave is stored, cabinet area to fryer.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors below fryer have grease accumulation.
    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.
05/07/2014Routine
Site visit made to do routine inspection but the mobile unit did not have any running water so no routine inspection was conducted. Will attempt again tomorrow at 3:00 pm. No permit issued.
No violation noted during this evaluation.		03/27/2014Other
Discussed: Using a food grade hose with backflow preventer for cleaning crab pots. PIC stated that crab pots are cleaned outside on concrete slab and water is discarded on the ground. Discontinue discarding of grey water on ground.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: forks, spoon, tongs. PIC placed items to be cleaned.
    Correction: Clean and sanitize these surfaces for food contact.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Mobile unit door propped open.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the mobile unit. PIC provided paper towels.
    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
06/29/2013Routine
No violation noted during this evaluation.04/18/2013Routine

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