Infuzion/Taste, 1401 Roseneath Road, #100, Richmond, VA 23230 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Infuzion/Taste
Address: 1401 Roseneath Road, #100, Richmond, VA 23230
Type: Fast Food Restaurant
Phone: 804 920-7909
Total inspections: 5
Last inspection: 12/04/2015

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Inspection findings	Inspection date	Type
RISK Inspection. Non risk items were discussed written down so as to prepare for the next routine inspection. No violation noted during this evaluation.	12/04/2015	Risk Factor
Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses. (ice machine scoop) Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: In-use utensils improperly stored between use. (ice machine scoop) Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Equipment - Cutting Surfaces Observation: The cutting board(s) along the kitchen are 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. Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surface of the sides of equipment Correction: milk crates Physical Facilities in Good Repair Observation: Kitchen ceiling tube lights not maintained in good repair Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Walls Correction: floors Handwashing Lavatories - Maintaining and Using Handwashing Lavatories Observation: Handwashing facilities are unclean and not maintained. (1st sink in ladies room does not drain well). Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.	06/18/2015	Routine
Hair Restraints - Effectiveness 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: Food - Consumption of Raw or Undercooked Animal Foods Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the seafood, steak, and burgers that may be served raw and/or undercooked. Owner to e-mail / fax corrected menu within 10 days. Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Equipment - Good Repair and Proper Adjustment Observation: Deli-top door gaskets were observed in a state of disrepair and damaged or soiled. Correction: 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Non-Food Contact Surfaces Observation: The nonfood contact surface of the following items have accumulations of grime and debris: -fronts and sides of equipment along the cooks line (fryers Correction: etc. -front and sides of the dish machine -ice machine (outside) Physical Facilities - Cleaning Frequency and Restrictions Observation: Kitchen floors 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. Maintenance Tools - Storing Maintenance Tools Observation: Mops, brooms, dust pans, etc. in the club and in the kitchen need to be up off the floor. Correction: Supply a rack for hanging these items up off the floor.	06/25/2014	Routine
No violation noted during this evaluation.	12/30/2013	Routine
Inspection for the renewal of the health permit. Permit was revalidated at the facility. Temperature - Food Temperature Measuring Devices - Provided Observation: The person in charge could not provide a food temperature measuring device. Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Handwashing Lavatories - Maintaining and Using Handwashing Lavatories Observation: Handwashing facilities are not maintained (handsink is loose hanging from the wall. Correction: Keep handwashing facilities maintained to encourage proper handwashing.	05/29/2013	Routine

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