Wright's Seafood Restaurant, 34267 Wright Rd., Atlantic, VA 23303 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Wright's Seafood Restaurant
Address: 34267 Wright Rd., Atlantic, VA 23303
Type: Full Service Restaurant
Phone: 757 824-4012
Total inspections: 3
Last inspection: 08/27/2015
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Inspection findings

Inspection date

Type
Violations and inspection report were discussed with the PIC.
Walk-Ins were very clean.
Excellent food temperatures.
Clean kitchen.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor. (Container of shortening);Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following utensils were observed soiled to sight and touch: can opener blade.
    Correction: Clean and sanitize these surfaces for food contact.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Container of cleaning chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Container of cleaning chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
08/27/2015Routine
No violations noted during inspection. Inspection report discussed with the person in charge.
No violation noted during this evaluation.		03/28/2014Routine
All violations were discussed with the PIC.
Clean establishment!
No hot holding during the time of inspection.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Unwrapped or uncovered food (breading mix) in the food prep. area.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • Thawing
    Observation: Improper methods used to thaw a whole turkey.
    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
  • Equipment - Good Repair and Proper Adjustment
    Observation: Door handle to walk- in refrigerator was observed in a state of disrepair and damaged.
    Correction: Repair the door handle 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
    Correction: Clean and sanitize these surfaces for food contact.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen handwashing sink.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
12/20/2012Routine

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