Tenth Tee Snack Bar (04-0013), 3800 Pacific Avenue, Virginia Beach, VA 23451 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Tenth Tee Snack Bar (04-0013)
Address: 3800 Pacific Avenue, Virginia Beach, VA 23451
Type: Fast Food Restaurant
Phone: 757 428-4141
Total inspections: 6
Last inspection: 12/21/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.12/21/2015Routine
No violation noted during this evaluation.06/09/2015Routine
No violation noted during this evaluation.10/21/2014Routine
Monitor hot holding temperatures of hot dogs. Snack bar in very clean and good sanitary condition!
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use.
    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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Hot dogs hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
06/04/2014Routine
Observations discussed with the operator. Certified food manager has expired. Health Department permit has expired. Sanitizer must be made fresh daily and as needed during the time of operation. Training materials is given to operator.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Food 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) food in the 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.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the can soda preventing its use.
05/01/2014Routine
Soups ,tuna salad , and chicken salad prepped in main kitchen. Deli meats sliced and portioned in main kitchen. Snack bar being maintained in very good sanitary condition!
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Pass through service window not protected against entry of vermin.
    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.
11/13/2013Routine

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