Snack bars and prep kitchen not in operation at time of inspection. Prep kitchen is being used to store cold beer and frozen foods. Snack bars and prep kitchen have been power washed and are in good sanitary condition. Temperature logs are being maintained to insure that all refrigerators and freezers are holding temperature controlled foods at proper temperatures. All equipment and utensils from all operations are cleaned and sanitized in mechanical dishmachines. Main kitchen is in very good and clean sanitary condition! Employee illness reporting forms were available and temperature and cleaning logs were accurate and complete.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Oven door was observed in a state of disrepair and damaged.
Correction: Repair the oven 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 oven, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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09/16/2015 | Routine | |
All critical violations were discussed and corrected during inspection.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine.
Correction: Clean and sanitize these surfaces for food contact.
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07/07/2015 | Routine | |
Permits issued for main kitchen and concession stands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen ovens were observed in a condition that prevents necessary maintenance and easy cleaning. (condensation leaking)
Correction: Repair the ovens 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: Plastic storage bin lid was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the lid to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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03/03/2015 | Routine | |
Kitchen in very good and clean sanitary condition!
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160degrees Fahrenheit while the actual temperature was 150 degrees Fahrenheit.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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09/11/2014 | Routine | |
Observation discussed and corrected during inspection. Dishmachine company has been contacted and will be coming out tomorrow to fix temperature gauge. Employee health sheets on file. Observed kitchen in excellent sanitary condition!
- Warewash Machines, Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device for the wash tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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06/17/2014 | Routine | |
No violations - observed kitchen in excellent sanitary condition!
No violation noted during this evaluation. | 03/06/2014 | Routine | |
No violations observed! No food prep during time of inspection. Observed facility in excellent sanitary condition.
No violation noted during this evaluation. | 11/26/2013 | Routine | |
Kitchen not in operation at this time. Food service areas in very good and clean condition!
No violation noted during this evaluation. | 08/21/2013 | Routine | |
No critical violations. Violation corrected during inspection. Observed facility in a very sanitary condition!
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
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05/16/2013 | Routine | |
Violation corrected during inspection. Very clean and sanitary kitchen with very knowledgeable staff! Great temperature logs on foods, refrigeration units, and deliveries!
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: large electronic mixer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Virginia Beach Convention Center-Main Kitchen (01-2163), 1000 19th Street, Virginia Beach, VA 23451 »