Follow up to happen after walk-in temps are 41 degrees and below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk-in foods cold holding at improper temperatures: 42-43 degrees
Correction: Repair person called while I was inspecting this restaurant.CALL when repairs are complete and the foods are maintained at 41 degrees and below.
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03/07/2016 | Risk Factor | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. (person at the slicer was not wearing a hat when I started the inspection).
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli top foods cold holding at improper temperatures. (thermostat was turned down making foods 54 degrees. Thermostat was turned up to colder and foods were 46 degrees beofre the inspection ended. Foods were also iced down to help lower the temp until 41 dgrees was reached).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/25/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils
Correction:
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces of the slicer were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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03/12/2015 | Risk Factor | |
Inspection for the Health Permit renewal. Permit was revalidated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: One pan of cooked chicken in the walk-in cold holding at improper temperatures. (49 degrees)
Correction: Chicken was discarded by the cook
- Equipment - Good Repair and Proper Adjustment
Observation: Several under counter cooler door gaskets were observed in a state of disrepair and damaged. Also the bootm oven door handle is loose and needs repair
Correction: Budget to repair the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gaskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Repair (screws?) the oven door handle.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Gunk (mold) found on the inside of the ice machine slide tray
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the poatato slicer (wall mounted) were soiled and the blocks of wood to wall mount the slicer need to be cleaned
Correction: Clean food-contact surfaces ofpotato slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bar cooler door gaskets (mold)
Correction: the walk-in shelves
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Since both ret rooms are M/F, there needs to be covered containers for both rest rooms.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floor area under the cooks line equipment, noted 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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09/08/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli top catfish
Correction: sirloin cold holding at improper temperatures
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12/18/2013 | Routine | |
Inspection for the health permit renewal.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Rerigeration thermometors needed in several coolers.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in fan / compresser unit and the bar area cooler gaskets have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Bar area floor and the walk-in outside floor area need 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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07/30/2013 | Routine | |
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