Market Street Grill, 151 Market Street, Onancock, VA 23417 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Market Street Grill
Address: 151 Market Street, Onancock, VA 23417
Type: Full Service Restaurant
Phone: 757 789-5060
Total inspections: 9
Last inspection: 03/02/2016
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Inspection findings

Inspection date

Type
No violations noted during inspection. Inspection report was discussed with the person in charge.
No violation noted during this evaluation.		03/02/2016Routine
Discussed inspection report with operator. Provided copy of the report to the operator.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Chef was observed preparing tuna salad with bare hands. Operator used utensils during rest of the inspection.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the low boy sandwich and salad prep. refrigerators. Operator covered all food items during inspection.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Food contact surfaces of the meat slicer used to prepare hazardous food items were observed soiled with accumulations of food residues. Operator cleaned and sanitized meat slicer during inspection.
    Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
12/22/2015Routine
No violations were noted during inspection. Inspection report was discussed with the person in charge.
No violation noted during this evaluation.		09/17/2015Routine
Inspection report was discussed with the person in charge.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw 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 - Cooking and Baking Equipment (corrected on site)
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
05/06/2015Routine
No violations were noted during inspection. Inspection report was discussed with the person in charge.
No violation noted during this evaluation.		01/12/2015Routine
Inspection report discussed with the person in charge.
No violation noted during this evaluation.		04/02/2014Routine
Inspection conducted and discussed with person in charge. Person in charge will utilize the 3-Vat sink for sanitization of food contact surfaces.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces were not observed sanitized. Mechanical warewash: 0ppm.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
08/16/2013Risk Factor
Crab Cakes- 38 degrees
Custard - 38 degrees
No violations were found during this inspection.
Excellent Datemarking!
Very clean.
Excellent working with you.
Correction made to previous inspection violation
dated 01-16-13: #3045. Very good!
No violation noted during this evaluation.		04/23/2013Routine
Violation was discussed with the PIC.
Good date marking! Excellent!
Very clean kitchen!
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
01/16/2013Routine

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