Complaint on 21-Oct-2015 :
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.Floor of the walk in refrigerator
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the true refrigerator is in poor repair.THe lid on the true refrigerator is broken
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: cooling unit fan covers in some of the refrigerators 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of dish soap does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning material not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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02/08/2016 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of shellfish tags. Not in chronological order
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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07/16/2015 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. no cfm on site during the inspection, NEED MORE THAT 1 CFM
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Food - Miscellaneous Sources of Contamination
Observation: food i9n the thawing sink has cleaning chemicals stored over top.
Correction: Protect food from miscellaneous sources of contamination.
- Temperature Measuring Devices
Observation: The temperature measuring device located on the outside refrigerator is not easily readable. broken
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: ice scoops.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: clean cake racks food residue
clean pots on the floor by the handwash sink, close enogh to get wet when washing hands.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor of the walk in refeigerator has HEAVY old rust and is not maintained in good repair shelvingv in the refrigerators are also rusty
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: grill hood in the preparation area noted in need of cleaning, Cooling unit fan covers in the walk in refrigerator also. The under counter cabinets need to be cleaned.
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.
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03/11/2015 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellfish 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. (bar)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: She crab soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods
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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. (employee restroom)
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor beneath bar chemical dishmachine 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.
- 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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10/28/2014 | Routine | |
NOT SERVING THE PUBLIC AT TIME OF THIS INSPECTION
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: cooling unit fan covers were observed in a condition that prevents necessary maintenance and easy cleaning. rusty
Correction: Repair t 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: clean silverware storage containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: THe shelving in the walk ins and the floor in the walk in ref is not maintained in good repair heavy corrosion, shelving by the ice machine broken at the bottom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: THe cooling unit fan covers in the walk in refrigerators 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.
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06/24/2014 | Routine | |
NO FOOD BEING SERVED, NOT OPEN TO THE PUBLIC AT TIME OF THIS INSPECTION. FRESH SEAFOOD JUST DELIVERED, ALL TEMP APPEAR ADEQUATE HIGHLY RECOMMEND THE FLOOR OF THE OUTSIDE REFRIGERATOR BE REPLACED.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving in thru refrigerators and freezers
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelving throughout the kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor of the outside refrigerator is not maintained in good repair heavy rust, also ceiling vents
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling in the preperation area and the vents 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.
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02/14/2014 | Routine | |
NOT SERVING OR PREPPING AT TIME OF THIS INSPECTION 2 CHEFS IN CLASS FOR CFM DURING THIS INSPECTION . NO CFM ON SITE
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of seafood 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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
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.
- Linens and Napkins - Use Limitation
Observation: Napkins in contact with food.
Correction: Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Records - Creation and Retention (repeated violation)
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Equipment - Good Repair and Proper Adjustment
Observation: The insulation for the top of the seafood worktable is hanging down was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair 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 , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the under counter shelvings has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in the store room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the walk in refrigerator is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. NEEDS TO BE REPLACED
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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10/15/2013 | Routine | |
Employee illness reporting forms on file. Critical violations corrected during inspection. Chef registered for certification class.
- 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.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shellfish 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The prime rib was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Thawing
Observation: Improper methods used to thaw seafood.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prime rib 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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06/25/2013 | Routine | |
NO FOOD BEING PREPPED OR SERVED AT TIME OF THIS INSPECTION
- Temperature Measuring Devices
Observation: There was no visible temperature measuring device located in the under counter refrigerator.
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 shelvingg in some of the walk in boxes was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the walk in, also refrigerator is not maintained in good repair the floor in the prep area,the wall by the exit to the seating area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ceiling and the light covers , vents and the walls in the preperation area 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.
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03/04/2013 | Routine | |
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