Skippers Steak & Seafood, 21559 Jeb Stuart Highway, Stuart, VA 24171 - Full Service Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: Skippers Steak & Seafood
Address: 21559 Jeb Stuart Highway, Stuart, VA 24171
Type: Full Service Restaurant/Caterer
Phone: 276 694-9001
Total inspections: 4
Last inspection: 10/30/2015
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Inspection findings

Inspection date

Type
  • 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.
    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.
10/30/2015Risk Factor
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) in the sandwich refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Floor or floor covering in area in front of hood is not smooth and easily cleanable.
    Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
05/21/2015Routine
  • Critical: Hands - When to Wash*
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor wall juncture in @LOCATION@ is not coved and closed to no larger than 1/32 inch space.
    Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
06/06/2014Routine
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.Preparing slaw with only 1 glove
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Walls and Ceilings, Attachments
    Observation: Air handler cover is very dusty, not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
08/02/2013Routine

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