World Of Sports - Spare Times Grill Restaurant, 2030 Bill Tuck Highway, South Boston, VA 24592 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: World Of Sports - Spare Times Grill Restaurant
Address: 2030 Bill Tuck Highway, South Boston, VA 24592
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 03/09/2016
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Inspection findings

Inspection date

Type
  • 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.
03/09/2016Routine
No violation noted during this evaluation.04/30/2015Routine
No violation noted during this evaluation.10/29/2014Routine
Previous violations corrected.
No violation noted during this evaluation.		08/12/2013Follow-up
  • 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. -- Items discarded during inspection.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Wooden shelving in kitchen was observed in a state of disrepair and damaged.
    Correction: Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting boards along both prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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: shelves inside all cabinets (movie, skate, bar).
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap along bottom of back door.
    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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in the bar area under & behind equipment, and in the dishwash area under dishwasher & 3 vat sink 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: Pests-Controlling Pests*
    Observation: Observed methods are not being used to control pests.
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
07/16/2013Routine

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