Uncork'd, 115 West Washington St., Suffolk, VA 23434 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Uncork'd
Address: 115 West Washington St., Suffolk, VA 23434
Type: Full Service Restaurant
Phone: 757 539-5397
Total inspections: 3
Last inspection: 12/23/2015
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Inspection findings

Inspection date

Type
No visible signs of pest/rodents. Hair restraint in use. Watch the over use of gloves.Gloves are for touching ready to eat foods only not containers, door handles etc...Sanitizer test strips must provided and available for proper sanitizing in killing pathogens.
  • Person in Charge
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. All part time and full time employees must have a valid food handler cards when preparing and /or serving foods as required per city ordinance sec 49
    Correction: Train all employees in food safety as it relates to their assigned duties.
  • Critical: Hands - When to Wash* (corrected on site)
    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. EHS observed food worker place gloves on and not wash hands. Hands must be wash prior to putting ion gloves. EHS educated worker and stopped activity.
    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.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. EHS educated worker on importance of testing sanitizer in killing pathogens. Order testing strips right away! EHS provided test strip to get facility through the day.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Prep unit was observed in a state of disrepair and damaged. EHS observed inside of prep unit water standing inside of it. Unit needs repaired. Have unit repaired and invoice sent to local health department by Jan 16, 2016.
    Correction: Repair the unit 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 the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Single-Service and Single-Use Articles, Use Limitation (corrected on site)
    Observation: Single-service items were observed reused for the storage of various food items as stuffed peppers and cookies.
    Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean tableware were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage to prevent food contact side of tableware being cross contaminated by dust,spills and splashes.
12/23/2015Routine
The facility served deli sandwiches and commercial processed salads. The facility was clean to sight and no visible signs of pest and rodent infestation. All employees have current food handler certifications and there is an employee health policy in place. The lower prep unit temperature was a little high and food items were a little high. Food worker expressed that he had been recently preparing food from the unit opening. Discussed various methods of ensuring / monitoring methods of food items by either monitoring the food temperature as with a log or utilizing time (with a written procedure). Also suggested looking at the unit itself in case in need of repair since the whole unit temp was a little high. For immediate fix recommended food be placed in up-right reach in or deli case. No business/cleaning was being conducted during inspection So no sanitizing concentration were taken and test strips were readily available. Recommend a sanitizing bucket be maintained for in between use at the prep area.
No violation noted during this evaluation.		12/30/2014Routine
The facility appeared to clean to sight. The rest room, handwashing sink and the 3-vat sink was stocked as required. Hair nets and gloves are provided. Trash receptacles with lids are place in food prep area,rest room and by the handwashing sink as required. The kitchen is small but could see no issues with the flow of food preparation. Lighting requirements meet regulations standards. Employee storage area has been designated in the utility closet. Additional thermometers will be needed for the reach-in refrigeration and the deli refrigeration units. Please ensure that all personnel obtain their food handlers cards prior to working with food as required by Suffolk City Ordinance. Facility is waiting on ABC licence and will contact the office when they are opening doors. All equipment meets requirements and the floors and walls are of material that is easily cleanable. Facility was permitted.
No violation noted during this evaluation.		11/18/2014Pre-Opening

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