Health Inspection: AM Seafood Restaurant ordered to provide hair and beard

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Health Inspection: AM Seafood Restaurant ordered to provide hair and beard restraints; separate raw foods

Located at 3400 Plank Road, Fredericksburg, Va. Inspected by Rappahannock Regional Health District Inspector on May 14, 2019.  The Rappahannock Area Health District (RAHD) occupies approx. 1,413 square miles and is located approximately halfway between Richmond, VA, and Washington, D.C.

RAHD serves the four counties of Caroline, King George, Spotsylvania and Stafford, and the City Fredericksburg.

Observed violations

40 – 0240 – Hair Restraints – Effectiveness

Observation:  Employees observed working in the foodservice area without proper hair restraints.

Correction:  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

15 – 0470 – Food – Packaged and Unpackaged – Separation, Packaging, and Segregation

Observation (CORRECTED DURING INSPECTION):  Observed uncovered raw food over uncovered ready-to-eat (RTE) foods in the refrigeration units: 1- one bowl of raw shrimp over a container of mashed potatoes in the walk-in cooler, 2- a bowl with raw salmon over a large container of raw French fries in the walk-in cooler, 3- one metal tray of raw shrimp over a metal container of boiled red potatoes in the 2 door reach-in cooler (sliding glass doors). During the inspection, the person in charge covered and relocated the food.

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. Protect food from cross-contamination by storing food in packages, covered containers, or wrappings.

39 – 0610 – Food Storage – Preventing Contamination from the Premises.

The following food is being stored on the floor: 1- six boxes of shrimp in the walk-in freezer, 2- one box of cut cabbage, 1 box of oranges, and 1 large bag of red potatoes in the walk-in cooler, 3- one bag of flour in the dry storage room.

Observation (REPEAT) (CORRECTED DURING INSPECTION):  The following food is being stored on the floor: 1- six boxes of shrimp in the walk-in freezer, 2- one box of cut cabbage, 1 boxes of oranges, and 1 large bag of red potatoes in the walk-in cooler, 3- one bag of flour in the dry storage room. During the inspection, the person in charge relocated the food onto shelves.

Correction:  Elevate food storage onto approved shelving with minimum 6″ legs or casters.

35 – 0790 – Thawing

Observation (REPEAT) (CORRECTED DURING INSPECTION):  Observed 7 sealed ROP Mahi-Mahi filets in the walk-in cooler that were completely thawed. The ROP packaging stated, “remove from the packaging before thawing”. The person in charge discarded the fish.

Correction:  Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediately upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70°F for a time period that doesn’t allow the thawed portions of the fish to exceed 41°F for more than 4 hours including the time to cool back down to 41°F in the refrigerator if not immediately cooked..

23 – 0830 – Ready-to-Eat – TCS Food – Date Marking

Observation (CORRECTED DURING INSPECTION):  The following prepared ready-to-eat (RTE) food in the walk-in cooler was not properly dated for disposition: linguine (prepared 05/13/19), two bags of chicken wings (prepared 05/12/19), crab cakes (prepared 05/12/19), and penne pasta (prepared 05/13/19). During the inspection, the person in charge date marked the food.

Correction:  Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maximum of 7 days with the day of preparation counted as day 1. 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.

47 – 1060 – Nonfood-Contact Surfaces – Corrosion Resistant/Nonabsorbent

Observation:  The shelves in the 2-door reach-in cooler (sliding glass doors) are not corrosion-resistant, nonabsorbent, and/or smooth.

Correction:  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

47 – 1550 – Equipment – Fixed Equipment, Spacing or Sealing

Observation (REPEAT):  The drainboard between the dishwasher and the pre-rinse sprayer is not sealed to the adjoining wall.

Correction:  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.

47 – 1570 – Equipment – Good Repair and Proper Adjustment

Observation (REPEAT):  Mechanically vented hood filters have gaps in between filters.

Correction:  Repair or replace hood filters and/or eliminate gaps between filters.

47 – 1570 – Equipment – Good Repair and Proper Adjustment

Observation (REPEAT):  The following equipment was observed in a state of disrepair and damaged: 1- the door handle used to exit the women’s restroom is broken, 2- the 2 door reach-in cooler on the prep line is broken, 3- the 2 fryer cabinets on the cook line leak oil, 4- the walk-in freezer has major ice build-up.

Correction:  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the equipment, replace it with one that meets the specifications.

16 – 1770 (A) – Equipment – Food Contact Surfaces, Non-food Contact Surfaces, and Utensils

Observation (REPEAT):  The following equipment food-contact surfaces were observed soiled to sight and touch: 1- the cutting boards under the prep table, 2- several steak knives and 1 spoon at the bar counter (corrected during inspection), 3- two knives on a magnetic strip over the prep table (corrected during inspection). During the inspection, the food employee placed the knives and spoon at the dishwasher for cleaning.

Correction:  Clean and sanitize these surfaces for food contact.

16 – 1780 (E) – Equipment – Non-TCS Food Contact Surfaces and Utensils

Observation (REPEAT):  The interior surface of the ice machine was observed soiled.

Correction:  Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours or per manufacturer specifications.

16 – 1790 – Equipment – Cooking and Baking Equipment

Observation:  The food contact equipment surface of the gas grill was observed soiled with accumulations of grime and debris.

Correction:  Clean the food contact surface of the gas grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.

49 – 1800 – Non-Food Contact Surfaces

The following equipment has accumulations of grime and debris:

Observation (REPEAT):  The following equipment have accumulations of grime and debris: 1 -the hand sink next to the walk-in cooler, 2 -the interior of the turbofan oven, 3 -the gas range burners, 4- the stock pot burners, 5 -the exterior surface of all equipment on the prep and cook line.

Correction:  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

10 – 2190 (A) – Handwashing Sink, Water Temperature, and Flow

Observation:  The water from the handwashing sink in the women’s restroom was at 83°F.

Correction:  Make necessary adjustments to valves and lines serving the hand sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.

51 – 2350 (ii) – Plumbing System Maintained in Good Repair

Observation:  The floor drains under the 2-compartment sink at bar and the 3-compartment sink behind the boil prep area are slow to drain. The person in charge has discontinued use of the 2-compartment sink and 3 compartment sinks until the floor drains can be repaired.

Correction:  Repair and maintain all plumbing components and fixtures.

51 – 2350 (ii) – Plumbing System Maintained in Good Repair

Observation:  The handwashing sink next to the ice machine is leaking.

Correction:  Plumbing systems and components shall be maintained in good repair.

10 – 3020 – Handwashing Cleanser – Availability

Observation:  Soap was not provided at the hand sink at the end of the prep line and the hand sink next to the ice machine.

Correction:  Hand soap must be provided at all handwashing sinks to encourage proper handwashing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

56 – 3140 – Employee Accommodations, Designated Areas

Observation (CORRECTED DURING INSPECTION):  Observed an open cup of Mountain Dew on a shelf over a stack of baking sheets on the cook line. During the inspection, the person in charge discarded the beverage.

Correction:  Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination

55 – 3180 – Physical Facilities – Cleaning Frequency and Restrictions

Observation (REPEAT):  The following are in need of cleaning: 1- the floors and floor drains throughout the kitchen and bar area, 2- the floor in the walk-in freezer and walk-in cooler, 3- the walls throughout the facility.

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.

56 – 3200 – Ventilation Systems – Cleaning Ventilation Systems – Nuisance and Discharge Prohibition

Observation (REPEAT):  Vent filters in the hood system are not being maintained in a clean condition.

Correction:  Maintain hood system vent filters in a clean condition.

55 – 3220 – Mops – Drying Mops

Observation:  Mops were not hung up to air dry.

Correction:  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

28 – 3330 – Toxics – Common Name/Working Containers of Toxics

Observation (CORRECTED DURING INSPECTION):  Observed a spray bottle on the shelf over the boil prep table that was not labeled. The person in charge discarded the liquid in the spray bottle.

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.

28 – 3340 – Toxics – Storage, Separation

Observation (CORRECTED DURING INSPECTION):  One bottle of bleach was stored with several containers of spices on the bottom shelf of the prep table. During the inspection, the person in charge relocated the bleach.

Correction:  Separate poisonous or toxic materials from food, equipment, utensils, linens, and single-service articles. Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single-service items.

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