Lamplighter Roasting Company, 26 North Morris Street, Richmond, VA 23220 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Lamplighter Roasting Company
Address: 26 North Morris Street, Richmond, VA 23220
Type: Full Service Restaurant
Phone: 804 308-1102
Total inspections: 3
Last inspection: 12/29/2015
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Inspection findings

Inspection date

Type
  • Critical: Parasite Destruction* (corrected on site)
    Observation: Raw Salmon Smoked for service or sale in the ready-to-eat form was provided with a letter of parasite destruction from PFG.
    Correction: Assure parasite destruction letter is provided by PFG of the raw salmon smoked.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gaskets to the 3 glass door reach-in refrigerator are in poor repair, worn and torn.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
12/29/2015Routine
No violation noted during this evaluation.09/18/2015Risk Factor
  • 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
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced turkey, blue cheese, gravy, Gorgonzola, milk cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocate the blue cheese & Gorgonzola and adjust the units.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the refrigeration units. .
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board
    Correction: Sanitizer tested at 0 ppm
11/07/2014Routine

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