My Cafe Llc, 10800 Midlothian Tnpk. Ste 153, North Chesterfield, VA 23235 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: My Cafe LLC
Address: 10800 Midlothian Tnpk. Ste 153, North Chesterfield, VA 23235
Type: Full Service Restaurant
Phone: 804 678-8727
Total inspections: 6
Last inspection: 09/29/2015
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Inspection findings

Inspection date

Type
New make table placed in the kitchen today.
New counter tops have been added to the kitchen.
Redi San quaternary ammonium is used in the spray bottles.
Do not stack product to high in the make table where it will not get enough air flow from the cooler to hold at the proper temperature.
Do not double pan TCS product in the top of the make table cooler.
Two employees are going to serv-safe class in October.
Hand washing sign is needed in the bathroom directly across from cafe.
Date mark all ready-to-eat products within 24 hours of being made and/or opened.
No violation noted during this evaluation.		09/29/2015Routine
Adequate thermometer, sanitizer spray, and test kits. Both staff are aware of employee health reporting requirements.
No violations observed.
May be doing some minor renovations (ie. new cabinets, bar area).
Providing ServSafe flyer for the fall classes.
No violation noted during this evaluation.		03/17/2015Routine
Adequate thermometer, 3-vat sink setup, chlorine sanitizer, quaternary ammonia sanitizer, and test kits. Reviewed employee health and quizzed employee on signs and symptoms.
Notes:
1. All temperature control for safety foods are stored on the top two shelved of the True clear RIC. The upper shelves of the unit DO maintain temperatures under 41 F.
2. Chicken breasts were baked this morning and put into the reach-in-fridge while hot. This is what is thought to have elevated the air temperature of this unit, as noted above. PIC was rushed when prepping this morning and didn't cool down the chicken on sheet trays on the ice pad as she usually does.
3. Temperatures in the MUT cooler were recorded above 41 F during the lunch period. Suggest keeping the tomatoes in a metal pan versus plastic, and never double-panning product.
4. Tomatoes are sliced daily and only kept from 11:30 am - 2 pm.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Sliced turkey, unsliced ham, sliced tomatoes, shredded cheese, and ranch dressing cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
10/06/2014Routine
Adequate thermometer, quaternary ammonia spray sanitizer, chlorine sanitizer, and test kits. Reviewed employee health. Quizzed employee on signs/symptoms.
The differences in air flow in the True clear 2-door cooler was pointed out to the owner. The top three shelves of the unit are solidly stacked, preventing adequate air flow to the bottom of the unit. Suggest removing temperature control for safety foods and only storing bread and produce in the unit. Raw chicken and shell eggs were moved to the bottom shelf of the MUT cooler.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw chicken and shell eggs cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
04/23/2014Routine
Sliced tomatoes were pulled from the refrigerator and sliced. They are then immediately stored on a pan (sitting on ice) on the counter. Tomatoes are out from approximately 11:00 - 2:00. Operator explained that hamburger toppings are discarded after lunch.
Date mark all ready-to-eat foods within 24 hours.
Recommended checking calibration on thermometer weekly.
Do not leave foods on the counter for extended periods of time.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed employee handle money, don a pair of gloves and begin food preparation without washing hands in between.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Hands - Where to Wash (corrected on site)
    Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Food Display (corrected on site)
    Observation: The food on display is not protected from contamination. Hamburger toppings, (sliced tomato, onion, and lettuce) were not covered, while sitting on the counter for customers. Items covered with foil.
    Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • Temperature Measuring Devices
    Observation: Thermometers are needed in the reach-in refrigerator and freezer.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
11/05/2013Routine
Adequate thermometer, quaternary ammonia spray sanitizer, and test kits. Bleach used in 3-vat sink. Reviewed employee health. Delivered ServSafe flyer with April dates.
No violation noted during this evaluation.		02/14/2013Routine

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