Kim's Kitchen, 263 North Main Street, Chatham, VA - Full Service Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: Kim's Kitchen
Address: 263 North Main Street, Chatham, VA
Type: Full Service Restaurant/Caterer
Total inspections: 4
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw hamburger stored over ready-to-eat (RTE) food in the 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.
03/23/2016Routine
  • Personal Care Items - Storage (corrected on site)
    Observation: Employees coats and personal items stored in such a way that they could contaminate equipment in the kitchen.
    Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
11/12/2015Routine
No violation noted during this evaluation.07/24/2015Routine
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw roast.
    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 - Hot Holding* (corrected on site)
    Observation: Green beans and pintos hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
03/13/2015Routine

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