Inspection for permit renewal.
- Toilet Rooms - Enclosed
Observation: Restroom door is not self closing.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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10/27/2015 | Routine | |
No violation noted during this evaluation. | 04/30/2015 | Risk Factor | |
No violation noted during this evaluation. | 12/16/2014 | Routine | |
- Floors - Cleaning Floors - Dustless Methods (corrected on site)
Observation: Dustless methods are not being used when cleaning the floor Observe floors in kitchen area under heavy equipment in need of cleaning
Correction: Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
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04/17/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pizza sauce and margarine in the pizza prep cooler 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.
- Physical Facilities in Good Repair
Observation: Bulb out in the hall.
Correction: Repair/Replace the bulb. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/19/2013 | Routine | |
tuna salad (cold holding) 41 deg. F., egg salad (cold holding) 41 deg. F., chicken tenders (hot holding) 135 deg. F., burger (hot holding) 160 deg.F., sliced tomato (cold holding) 41 deg. F, pineapple salad (cold holding) 41 deg. F., yogurt (cold holding) 40 deg. F., gumbo (hot holding) 160 deg. F., pizza ( hot holding) 138 deg. F.,. pork ( hot holding) 160 deg. F, cream cheese ( cold holding) 38 deg. F, chicken nugget ( hot holding) 150 deg. F., Rice ( hot holding) 151 deg. F, No violation noted during this evaluation. | 06/26/2013 | Risk Factor | |
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