Jason's Deli, 7115 Forest Hill Avenue, Richmond, VA 23225 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Jason's Deli
Address: 7115 Forest Hill Avenue, Richmond, VA 23225
Type: Full Service Restaurant
Phone: 804 323-9390
Total inspections: 10
Last inspection: 03/09/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/09/2016Risk Factor
  • 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: Metal pans on the drying rack.
    Correction: Clean and sanitize these surfaces for food contact.
11/09/2015Risk Factor
  • Equipment - Cutting Surfaces
    Observation: The cutting boards in the cutting board storage area were observed 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.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of Hazardous products were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Containers of glass cleaner and bleach stored above the dishmachine. Observed container of sanitizer stored above baking sheets.
    Correction: Containers of cleaners and sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.
07/10/2015Routine
No violation noted during this evaluation.03/10/2015Risk Factor
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Metal Ladles, Metal containers and Metal Lids.
    Correction: Clean and sanitize these surfaces for food contact.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Observed no chemical sanitizer concentration of Quaternary Ammonia in use at the three compartment sink or in the wiping buckets.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
12/01/2014Risk Factor
Additional Temperatures:
Front, Cold Hold line 1: Tuna Salad 40'F, Ham 40'F,
Front, Hot Hold line 1: Chicken 138'F
Front, Cold hold line 2: Cheese 41'F, Cut Cantaloupe 39'F, Cut Cantaloupe 37'F
Front, Hot Hold Line 3: Broccoli and Cheese 151'F
Walk in Cooler: Chocolate Milk 35'F, Ham 35'F, Turkey 40'F, Chicken 40'F
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Vegetable Dicer, knife and several metal containers.
    Correction: Clean and sanitize these surfaces for food contact.
07/29/2014Routine
Additional Hot Holding Temperatures:
Front, Hot Hold Line 2: Chili 144'F
Additional Cold Holding Temperatures:
Front, Cold Hold Line 2: Cheese 41'F, Salsa 41'F, Cheese Dip 40'F
Salad Bar: Feta Cheese 41'F, Potato Salad 41'F, Tuna Salad 39'F
Ice Cream Machine: Ice Cream 18'F
Self Service Area: Dairy Creamer 41'F
  • 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: Metal containers on the drying rack, scoop and a white cutting board.
    Correction: Clean and sanitize these surfaces for food contact.
06/13/2014Risk Factor
Additional Temperatures:
2 Door under Counter Reach in Cooler: Fruit Dip 39'F, Honey Mustard 39'F
2 Door under Counter Reach in Cooler: Pastrami 38'F, Cut Zucchini 40'F
Back Cold Holding Line: Cilantro 38'F, Shredded Cheese 40'F
Salad Bar: Humus 38'F, Jason Pasta 41'F, Tuna Pasta 38'F
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Fruit Dip cold holding at improper temperatures. Observed Fruit Dip at 46'F, and 47'F in the Dip and Pickle Cold Holding Line.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
02/26/2014Risk Factor
Temps. con't- salad bar: ranch dressing, 41 degrees Fahrenheit
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
10/30/2013Routine
back line con't: salsa 39 degrees Fahrenheit
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Potato salad cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
06/20/2013Risk Factor

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