- Physical Facilities in Good Repair (repeated violation)
Observation: Observed grout wearing out in several locations near the grill.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/01/2016 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open employee drink on prep table.
Correction: Employee drinks must have a lid and straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pimiento cheese at 50F in top well of prep unit next to the grill.
Correction: Adjust unit to maintain at <41F. Keep lids on items (especially TCS items close to the grill to help maintain temperature).
|
06/11/2015 | Risk Factor | |
Good facility organization and sanitation. Good handwashing observed. Ok for permit.
- Utensils - In-Use - Between-Use Storage
Observation: Observed some scoops in prep units and drawers with handles stored on food.
Correction: Store with handles elevated out of food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed vegetable dicer in need of cleaning.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed dusty fan guards in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
02/06/2015 | Routine | |
Good facility sanitation and organization. Good glove changing observed. Dish Cl2 50 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed below 135F: chicken kabab 115F, rollups 120F.
Correction: Keep lids on steam table to maintain at >135F. Use time control on rollups or maintain at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: pimiento cheese 45F, ham 46F.
Correction: Warm mushrooms were placed in prep top that transferred heat to surrounding items. Do not place warm food in prep top to help maintain product at <41F.
|
09/23/2014 | Risk Factor | |
No critical violations. Permit issued
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed lexans/stainless steel pans on the rear storage rack that are being "wet nested" (water inside).
Correction: Air dry/dry articles with a single use paper towel.
|
06/11/2014 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the cook's line reach-in cold table/low boy unit. This violations has been abated. A data logger was placed in this unit.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed lexans/stainless steel pans at the dishwashing station that are being "wet nested" (moisture inside).
Correction: Dry items with a single use paper towel/air dry prior to storage.
|
05/16/2014 | Follow-up | |
The temperature requirement of the walk-in vault has been abated. The cold table was serviced by a technician on today but a part had to be ordered and will be installed tomorrow morning. The facility is using an ice bath for the cold table. This is a temporary means of abatement and will not be permitted after today, 5/15/14. 30 day permit issued, post in public view. Reinspection will be on 5/16/14.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed lexans/stainless steel pans at the dishwashing station that are being "wet nested" (moisture inside).
Correction: Dry items with a single use paper towel/air dry prior to storage.
|
05/15/2014 | Follow-up | |
Your 30 day permit expires on 5/15/14. Al violations must be abated prior to your annual permit being issued.
- Gloves - Use Limitation (corrected on site)
Observation: Observed a male cook cutting/handling bread for pita chips with a steel mesh slicer glove.
Correction: If using a glove use one designed for foods. Cook covered glove with plastic glove.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several foods in the walk-in vault that were 44 degrees (these foods have been in the unit since 5/13/14/since 7 am this morning/more than 6 hours). Marinated steak 44.6 degrees, shrimp kabobs 44 degrees, 4 lexans of raw chicken breast 44 degrees, 2 pans of salmon kabobs 44 degrees, pimento spread (large pan) 44 degrees, pans of white beans 43 degrees, whole turkey breast (3) 44 degrees, quinoa 44 degrees (all other foods in unit since 5/13/14
Correction: buttermilk (5 containers) 44 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several food items in cold table #1 (closest to the entrance) that were above 41 degrees in temperature (per manager, these food items have been in the top/bottom of the unit 3 hours).
Correction: Remove the food items from this unit and place in an operable unit capable of keeping foods at 41 degrees or below (tuna salad 49 degrees, sliced turkey 44 degrees, humus 46 degrees, pasta salad 44 degrees, orzo 46 degrees, tabouli 47 degrees, olives 50 degrees). Foods were moved to walk-in but walk-in is not maintaining foods. Foods will be put in an ice/water bath.
- Equipment and Utensils, Air-Drying Required
Observation: Observed lexans/stainless steel pans at the dishwashing station that are being "wet nested" (moisture inside).
Correction: Dry items with a single use paper towel/air dry prior to storage.
|
05/14/2014 | Routine | |
No critical violations noted. Permit issued
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Observed the lack of trash cans at the kitchen handsinks.
Correction: Supply trash cans at each handsink.
|
04/15/2014 | Routine | |
Restaurant representatives - add corrected or new information about Zoës Kitchen, 1601 Willow Lawn Drive, Henrico, VA 23230 »