Coastal Flats - Inspection Report

Inspection Information:


Facility Type:Full Service Restaurant
Inspection type:Routine
Inspection date:February 08, 2013
Number of critical violations:1
Number of non-critical violations:  2

Definition of critical and non critical violations

Violations:


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
5-205.11(B)  Corrected During Inspection Observed a handsink with several receipts within. Addressed issue with person in charge.
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
3-501.16(A)(2)(a)  Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked potatoes in 3 DRW undercounter refrigerator at 44F moved to another unit to cool; Milk in carafe dispenser 48F - DISCARDED;
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
3-304.14(B)(1)  Corrected During Inspection Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WIPING CLOTHS WERE REMOVED BY THE PERSON IN CHARGE AND STORED IN CHEMICAL SANITIZER SOLUTION.

Comments:


The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Additional Equipment Temperatures: Victory Blast-Chiller - 39F (No PHF) Traulsen stacked refrigerator - 41F 1DR undercounter refrigerator - 38F 1DR undercounter refrigerator (iced tea station) - 38F 1DR refrigerator (bar) - 41F Additional Food Temperatures: Cooked potatoes (x2), blue cheese, in 3 DR undercounter refrigerator - COLD HOLDING - 44F, 41F, 41F Buttermilk dip in cold-holding unit by fryers - COLD HOLDING - 40F Shrimp in 2DRW refrigeration unit - COLD HOLDING - 40F Banana pudding, spinach dip, in Traulsen stacked refrigerator - COLD HOLDING - 41F, 40F Butter in 1DR undercounter refrigerator - COLD HOLDING - 38F Crab chowder - HOT HOLDING - 168F Milk in carafe dispenser - 48F DISCARDED Half & half in 1DR refrigerator (bar) - COLD HOLDING - 41F FOR MORE INFORMATION: ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). Hot water heater: AO Smith HW-420, AO Smith DSE100 (for restrooms and bar) Dishmachine: Hobart C44A It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.