No violation noted during this evaluation. | 12/31/2015 | Risk Factor | |
No violation noted during this evaluation. | 09/24/2015 | Routine | |
No violation noted during this evaluation. | 04/30/2015 | Routine | |
No violation noted during this evaluation. | 12/18/2014 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the chest freezers and walk-in refrigerator are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the kitchen are not shielded, coated or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests, as many flies are on the premises while closed.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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09/03/2014 | Routine | |
No violation noted during this evaluation. | 05/22/2014 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
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11/25/2013 | Routine | |
No violation noted during this evaluation. | 07/11/2013 | Routine | |
No violation noted during this evaluation. | 02/21/2013 | Routine | |
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