No violation noted during this evaluation. | 03/07/2016 | Routine | |
No violation noted during this evaluation. | 11/17/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed butter and cream cheese cold holding at improper temperatures in the self-serve refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Person in charge put food in a blast chiller and turned temperature down in the unit.
- Mops - Drying Mops (corrected on site)
Observation: Mops 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The concentration of the quaternary ammonium sanitizing solution in 3-compartment sink was too high (500 ppm)
Correction: Follow manufacturer's instructions for correct concentration and test sanitizer regularly with test kit to ensure proper concentration.
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03/18/2015 | Routine | |
No violation noted during this evaluation. | 11/03/2014 | Routine | |
No violation noted during this evaluation. | 03/26/2014 | Routine | |
No violation noted during this evaluation. | 08/16/2013 | Risk Factor | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor where the fryers are located in need of cleaning.
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.
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03/28/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed handling soiled dishes then handling clean dishes without washing their hands.
Correction: Instruct employees to wash their hands after handing soiled dished and before handling clean dishes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
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12/11/2012 | Risk Factor | |
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