Captain Tom's Of Colonial Heights, 1717 Boulevard, Colonial Heights, VA 23834 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Captain Tom's of Colonial Heights
Address: 1717 Boulevard, Colonial Heights, VA 23834
Type: Full Service Restaurant
Phone: 804 526-0005
Total inspections: 11
Last inspection: 03/18/2016
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Inspection findings

Inspection date

Type
  • Thawing
    Observation: Improper methods used to thaw raw fish and raw chicken. Food after thawing found at 74 F and 66 F.
    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
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Creamers cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
03/18/2016Routine
************Record the date of last sold shellfish item on the tag before place the tag away for 90 days**********
Well organized facility. Employee Health Policy in place. Adequate food testing thermometer and chemical test kit.
No violation noted during this evaluation.		11/17/2015Routine
No violation noted during this evaluation.07/07/2015Routine
1. Raw oysters added to menu two weeks previous. Discussed requirement to keep shell-stock tags with applicable batch, to record last date of sale thereupon, and to keep them in chronological order for 90 days thereafter for trace-back/review. New menus printed to reflect consumer advisory to new oyster entrees.
2. Good focus on food safety
No violation noted during this evaluation.		03/04/2015Routine
Good temperature control of foods
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses. Ice scoop handle laying directly in ice for consumption in beverages, requiring bare hand contact with ice to use the scoop.
    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.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the bar area
    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
11/20/2014Routine
Good focus on food safety
No violation noted during this evaluation.		08/07/2014Routine
Additional food temperatures: catfish 31
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
    Observation: Working containers of blue chemical not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
04/18/2014Routine
Additional food temps: cooked shrimp 35
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of green chemical (409) are not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
01/14/2014Routine
Additional food temps: popcorn shrimp 135
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Commercially processed stuffed crab cold holding at improper temperatures.
    Correction: Product now cooling in refrigerator. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
10/29/2013Routine
Additional food temps (cold holding): catfish 33
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. Ice scoop stored on top of ice maker unprotected and in contact with non-sanitized surfaces.
    Correction: Store scoop in either manner: 1) In the ice with handle above the top of the ice. 2) In a clean, protected location
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Flounder, baby flounder, and shrimp on ice at production talbe are cold holding at improper temperatures
    Correction: Reduce level in containers and add ice to maintain food storage at 41°F or below.
06/12/2013Routine
Additional food temps: tilapia 36
No violation noted during this evaluation.		02/21/2013Routine

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