Inspection for permit renewal.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed corn beef hash & cooked apples on serving line, cheese in 1-door glass reach in, and cheese that was sitting out cold holding at improper temperatures.
Correction: Adjust thermostat in 1-door glass reach in cooler and add ice to serving line to maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria. Discard the corn beef hash and cooked apples. Discard the cheese and store on ice or in refrigerator from now on.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment - Cutting Surfaces
Observation: The cutting board along deli-prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine observed dirty.
Correction: Clean the interior of ice machine.
|
03/28/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) Observed the following food cold holding at improper temperatures:
-Corn beef hash, potato, sausage (serving line)
-Tartar sauce, ranch (prep table)
-Cheese, hot dog (sliding glass door reach in)
-Cheese (sitting out)
Correction: Adjust thermostats in prep table and sliding glass door reach in cooler. Add more ice underneath containers on serving line. Discard TCS food in both units. Do not leave TCS food sitting out at room temperature. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.
Correction: Discard the eggs. Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
|
12/17/2015 | Risk Factor | |
The glass door refrigerator is now maintaining proper temperatures, but the 2-door reach in is still a little bit high. PIC turned down temperature during inspection. The 1-door refrigerator is still high, but PIC removed all TCS food to a working unit and said she will not store TCS food in there until it is repaired.
No violation noted during this evaluation. | 08/13/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following food were observed cold holding at improper temperatures in the sliding glass door reach in, cold line, 2-door reach in, and the 1-door reach in cooler:
-Cheese
-Bologna
-Butter
-Corn beef hash
-Baked potato
-Chicken
-Caesar dressing
Correction: Discard all TCS food in these refrigeration units and have them adjusted or repaired to properly maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria. Until they are adjusted/repaired, do NOT use any of these units for TCS food, ONLY use the Raetone reach in refrigerator for TCS food. Also, ensure that ice is refilled under food containers on the cold line whenever the ice melts.
|
07/30/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked potatoes and raw shell eggs cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
01/08/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw beef stored over ready-to-eat (RTE) food in the sliding door refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cooked chopped tomatoes hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION) Observed the following foods cold holding at improper temperatures:
-Sliced tomatoes
-Sliced cheese
-Deli meat
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
09/16/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: Observed the non-food contact surfaces of the handles and exterior of counter refrigerator unit in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors and walls around 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.
|
03/27/2014 | Routine | |
- Nonfood Contact Surfaces
Observation: Interior (bottom) of ratone reach-in refrigerator / freezer need repairing
Correction: Repair the bottom of the interior surface to ensure proper cleaning
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Exterior of under the counter refrigerator needs cleaning to include handle exterior of refrigeration and freezer in units need to be clean
Correction: clean all food noncontact surfaces regularly
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls need cleaning.
Correction:
|
03/14/2013 | Routine | |
| No violation noted during this evaluation. | 12/27/2012 | Risk Factor | |
Revalidation
- Food Storage Containers - Identified with Common Name of Food
Observation: Food storage container were not properly labeled with contents
Correction: When food is removed from it's original container, the new container shall be labeled with the food item
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored
Correction: Store wiping cloths in sanitizing solution between use
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Potentially hazardous food items were not date marked for disposition
Correction: Date mark all ready to eat left over food items for proper disposition
- Warewashing Equipment, Clean Solutions
Observation: Sanitizing solution missing in the sanitizing sink of the three(3) compartment sink set-up
Correction: Add sanitizing solution to the sanitizing sink
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Non-food contact surfaces (shelves) have an accumulation of dust and food particles on them
Correction: Clean shelves daily or as often as needed to keep surfaces clean
- Kitchenware and Tableware
Observation: Single service plates were improperly displayed/stored
Correction: Store in a manner that prevent contamination of the surface of the plate(s) from other sources
|
02/14/2012 | Routine | |
Restaurant representatives - add corrected or new information about Dj's Fresh Garden Cafe, 701 East Franklin Street, Richmond, VA 23219 »