Monitor the cooling of the whole chickens closely (recommend removing from the bags and using the blast chiller). Don't fill food on the salad bar so full.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken in the hot box below 135 degrees.
Correction: Reheat chicken to 165 degrees or discard.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed several dishes still soiled or with date mark labels/label residue still on them.
Correction: Make sure dishes are cleaned thoroughly before putting them away.
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10/15/2015 | Risk Factor | |
Sandwich line is holding temp, but the olive bar has a section where food is still warm (~45/46 degrees). Call when facility issues are dealt with.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food on the line of the bistro and the cold bar greater than 41 degrees.
Correction: Discard food. don't over fill the bins and have the cold bar looked at to make sure temperature is being held below 41 degrees.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several gaskets/seals that are torn (the hot box, door to the walk-in).
Correction: Check all gaskets and seals and replace any that are broken or ripped.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulation of dust, lime, and food debris on top of the dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Observed a good part of the kitchen with very worn grout creating standing water.
Correction: Regrout the floor so that the floor does not hold water and can be cleaned easily.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed build-up of dust around air vents and light shields throughout the kitchen.
Correction: Clean the air vents and light shields regularly to prevent the build-up of dust.
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06/22/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food on the line of the bistro and the cold bar greater than 41 degrees.
Correction: Discard food. don't over fill the bins and have the cold bar looked at to make sure temperature is being held below 41 degrees.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several gaskets/seals that are torn (the hot box, door to the walk-in).
Correction: Check all gaskets and seals and replace any that are broken or ripped.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulation of dust, lime, and food debris on top of the dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Observed a good part of the kitchen with very worn grout creating standing water.
Correction: Regrout the floor so that the floor does not hold water and can be cleaned easily.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed build-up of dust around air vents and light shields throughout the kitchen.
Correction: Clean the air vents and light shields regularly to prevent the build-up of dust.
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06/03/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food on the line of the bistro and the cold bar greater than 41 degrees.
Correction: Discard food. don't over fill the bins and have the cold bar looked at to make sure temperature is being held below 41 degrees.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several gaskets/seals that are torn (the hot box, door to the walk-in).
Correction: Check all gaskets and seals and replace any that are broken or ripped.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulation of dust, lime, and food debris on top of the dish machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed numerous dishes still wet and stacked on top of each other.
Correction: Make sure dishes are allowed to air dry before stacking them.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed a good part of the kitchen with very worn grout creating standing water.
Correction: Regrout the floor so that the floor does not hold water and can be cleaned easily.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed build-up of dust around air vents and light shields throughout the kitchen.
Correction: Clean the air vents and light shields regularly to prevent the build-up of dust.
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05/11/2015 | Routine | |
Make sure clean dishes are allowed to dry completely before stacking them together.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several dishes and lids with date mark labels or residue from date mark labels on them.
Correction: Thoroughly clean all dishes and make sure labels are removed completely.
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12/08/2014 | Risk Factor | |
Permit Issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed mold and debris on the gasket of the sandwich unit.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: Observed low grout in sections near the dishmachine. Also, a large gap in the floor under the sink in the Starbuck's area where plumbing comes out of the floor.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dust on the ceiling around the heating vents.
Correction: Clean.
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07/14/2014 | Routine | |
Starbuck's kiosk added. Lights need to be shielded and a cover needs to be installed where a pipe goes into the floor.
No violation noted during this evaluation. | 03/27/2014 | Other | |
Milk shake machine in the beverage area must be cleaned and sanitized every 4 hours. The new Starbuck's kiosk must be inspected before opening.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the final rinse temperature to be 175°F. Data plate indicates that the final rinse should be 180°F.
Correction: Use 3 compartment sink until final rinse is adjusted to at least 180°F.
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03/18/2014 | Risk Factor | |
Note: section of the hot bar sneeze guard was missing-it broke the previous night and a work order has already been submitted.
No violation noted during this evaluation. | 10/29/2013 | Risk Factor | |
Permit issued. Note: observed employees in the sushi area which is operated independently handling the raw salmon and imitation crab legs with their bare hands. Also, observed these same employees return to work after taking the trash out not wash their hands before putting on gloves.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed residue from old labels on the cleaned containers.
Correction: Clean containers so that there isn't any residue.
- Physical Facilities in Good Repair
Observation: Observed low grout in sections of the floor near the dishmachine.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dust on ceiling tiles near handsink.
Correction: Clean.
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06/17/2013 | Routine | |
The area that the complainant said the rodent was in is in the grocery area. Pest control has been called. No rodents have been seen.
No violation noted during this evaluation. | 03/25/2013 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS foods (tuna salad, chicken salad and sliced meats) on the salad bar at 45-46 degrees.
Correction: Product will be pulled at 2 p.m. - put on line at 11:00 a.m. at temperatures around 36 degrees.
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02/22/2013 | Risk Factor | |
Violations corrected. Wash temperature 150, rinse 180 degrees. Permit issued.
No violation noted during this evaluation. | 07/06/2011 | Follow-up | |
Restaurant representatives - add corrected or new information about Kroger #517, 11895 West Broad Street, Henrico, VA 23233 »