| No violation noted during this evaluation. | 03/22/2016 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed dish machine was not dispensing chlorine sanitizer.
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no hand washing sign in Men's restroom. Provided sign for posting.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
03/17/2016 | Risk Factor | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a spray can of insecticide on the table next to the sandwich unit.
Correction: Corrected by removing to proper storage location.
|
11/09/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/09/2015 | Complaint | |
Permit Issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed 2 broken coving tiles behind the dish machine.
Correction: Repair.
|
07/07/2015 | Follow-up | |
The menu's consumer advisory needs to indicate what proteins can be under cooked. Before next menu is printed have it reviewed by the Health Department.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the TCS foods such as beef, chicken and shrimp were 50°F in the prep unit. These products had been in the unit <3 hrs.
Correction: Product was pulled from unit and put in the walk-in to cool to proper temperature.
- Cooling, Heating, and Holding Capacities
Observation: Observed the thermometer in the prep unit at 50°F.
Correction: Keep foods out of unit until it is repaired and holds a temperature of less than 41°F.
- Physical Facilities in Good Repair
Observation: Observed 2 broken coving tiles behind the dish machine.
Correction: Repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Several spray bottles of Stainless steel cleaner were stored with clean equipment.
Correction: Removed by management and properly stored.
|
06/30/2015 | Routine | |
Cooling violations corrected.
No violation noted during this evaluation. | 03/23/2015 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Observed cheese sauce that had been made the previous day at 60-62°F in the walk-in cooler. The containers were put in an ice bath and left out on the counter overnight and put in the walk-in in the morning.
Correction: Product was discarded. Ice bath and put in the walk-in over night without the lid on it.
|
03/17/2015 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No dates observed on cheese sauce.
Correction: Date label containers. Corrected.
|
12/08/2014 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed the cook putting ready to eat items on the plate and on tacos with his bare hands.
Correction: Corrected by instruction employee to use utensils or gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the ground beef and the cheese sauce at 117 and 127°F on the steam table.
Correction: Corrected by reheating to temperatures above 165°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date labels on the cheese sauce that was made the previous day and will be used for several days.
Correction: Corrected by date labeling.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed pink slime on the deflector inside the ice machine.
Correction: Corrected by cleaning.
|
09/08/2014 | Routine | |
Gloves worn. Annual permit inspection. Dishmachine - chlorine sanitizer - 100+ ppm - test kit (ok).
- Temperature Measuring Devices (corrected on site)
Observation: Found no thermometer in small cold unit at service center.
Correction: All cold storage units to have a thermometer. Please provide a thermometer for this unit,
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Found no chlorine test strips at low temperature dishmachine.
Correction: Low temperature dishmachine is to have test strips. Please provide test strips.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Found clear plastic scoop in ice bin was cracked.
Correction: All utensils to be in good condition. Please use only utensils in good condition (scoop was replaced).
|
06/05/2014 | Routine | |
No risk factor violations observed. Gloves worn. Discussed cooking of pulled chicken in ice. Dishmachine - chlorine - 100+ ppm - test kit (ok).
No violation noted during this evaluation. | 03/13/2014 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed icing of cut vegetables on service line. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation. | 12/02/2013 | Risk Factor | |
No risk factor violations observed. Gloves, utensils used, hands washed. Discussed disposition of rice, beans, chicken and beef at end of day and methods used to cool down quickly. Showed use of ice water instead of just ice. Dishmachine - chlorine sanitizer - 100 ppm/test kit (ok).
No violation noted during this evaluation. | 09/17/2013 | Risk Factor | |
Gloves worn. Annual permit inspection. Dishmachine - chlorine sanitizer - 100 ppm/test kit (ok).
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Found no sanitizer solution for wet towel storage.
Correction: All wet towels to be stored in sanitizer.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Found no ambient air thermometer in reach-in at prep side of kitchen.
Correction: All cold storage units are to have a thermometer. Please place thermometer in unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Found use of aluminum foil on shelves and steam table. Gaskets on reach-in door split.
Correction: All equipment to be durable and easy to clean. Do not use foil to line shelves and repair door gasket.
|
06/20/2013 | Routine | |
No risk factor violations observed. Gloves worn. Discussed procedures for glove use and hot water shut off at bar. Dishmachine - chlorine - 100 ppm/test kit (ok).
No violation noted during this evaluation. | 03/07/2013 | Risk Factor | |
Gloves worn, hands washed. Discussed clean storage of utensils and condition of ice bin storage cabinet.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Found spray bottles of chemical cleaner did not have name.
Correction: All spray cleaners not in original container are to be labeled on each bottle. Please label spray bottles.
|
01/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Casa Grande Restaurant, 10120 Brook Road, Glen Allen, VA 23059 »