Coriander And Catering, 3125 West Cary Street, Richmond, VA 23221 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Coriander and Catering
Address: 3125 West Cary Street, Richmond, VA 23221
Type: Full Service Restaurant
Phone: 804 358-8811
Total inspections: 3
Last inspection: 11/17/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.11/17/2015Risk Factor
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Beef observed hot holding at improper temperature on the steam table.
    Correction: Reheat the food to 165 Deg. F. for 15 seconds, then maintain on the steam table at 135°F or above to inhibit the growth of harmful bacteria.
  • Sanitizing Solutions, Testing Devices (corrected on site)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Physical Facilities in Good Repair
    Observation: A light in a fixture in the exhaust hood is burned out.
    Correction: Replace the light bulb to ensure adequate lighting, especially in areas where safety is a factor such as around heat producing equipment and in areas where slicing/food preparation is conducted. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
07/23/2015Routine
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    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: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the base of the floor mixer is not corrosion resistant, nonabsorbent, and/or smooth: bare wood noted on the mixer base. .
    Correction: Seal the wood to provide a nonabsorbent surface. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
04/03/2015Routine

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