Steel Pier Cafe (01-6001), 401 N Great Neck Rd. #104/105, Virginia Beach, VA 23454 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Steel Pier Cafe (01-6001)
Address: 401 N Great Neck Rd. #104/105, Virginia Beach, VA 23454
Type: Full Service Restaurant
Phone: 757 286-4247
Total inspections: 2
Last inspection: 02/05/2016
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Inspection findings

Inspection date

Type
Observations discussed with the owner. Repairman repairing machine.
  • 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.
  • Food - Miscellaneous Sources of Contamination (corrected on site)
    Observation: Lip of the ice machine is moldy.
    Correction: Protect food from miscellaneous sources of contamination.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw food.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
02/05/2016Routine
Observation discussed with the manager.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers. (sugar, flour)
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Butter 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
09/08/2015Routine

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