- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed ham, turkey, and sour cream cold holding at improper temperatures in the large deli-top refrigerator.
Correction: Keep lids down as much as possible to keep cold air inside and maintain TCS food at 41°F or below.
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02/04/2016 | Risk Factor | |
Inspection for permit renewal. Food on breakfast buffet is being placed on time as a public health control plan.
- Equipment - Cutting Surfaces
Observation: The cutting board along prep table 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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10/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All TCS foods on the prep tables and in the low-boy refrigerators in the grill area 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
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06/18/2015 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Front Kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Ice Machine bin Fried Machines Stove burners observe heavy accumulation of grime and debris
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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11/06/2014 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused as an scoop for dry goods
Correction: Discontinue the reuse of single-use items as an scoop. Provide approved reusable food scoops designed for food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: prep table
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floors walls ceiling's, in the food prep area, 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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12/26/2013 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of rice
Correction: Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pans lower prep table
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: @Physical structure, floors, in the dry goods storage room 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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12/26/2013 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: @EQUIPMENT@.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/28/2012 | Routine | |
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