Le's Vietnamese Deli, 6312 Rigsby Road, Richmond, VA 23226 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Le's Vietnamese Deli
Address: 6312 Rigsby Road, Richmond, VA 23226
Type: Fast Food Restaurant
Phone: 804 869-3427
Total inspections: 13
Last inspection: 03/29/2016

Restaurant representatives - add corrected or new information about Le's Vietnamese Deli, 6312 Rigsby Road, Richmond, VA 23226 »

Inspection findings	Inspection date	Type
Critical: Hands - When to Wash* (repeated violation) Observation: Observed employees putting on gloves without washing hands. Correction: Discussed with owner and corrected.	03/29/2016	Risk Factor
Notes: Ash tray and cigarettes should be kept outside at smoking area (found on butcher block table in back). Chicken is cooked every two days for sandwiches, all other items are cooked or sliced daily. Good time marking. Ok for permit. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed food in back reach in cooler above 41F: pork 46, tofu 47. Correction: Unit was adjusted and cooled. Maintain food at <41F. Equipment and Utensils - Multiuse, Characteristics Observation: Plastic "Thank you" bags and garbage bags used as food contact. Correction: Use food grade plastic bags only to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Lighting, Intensity (repeated violation) Observation: Inadequate light in the kitchen. Correction: Provide more light. Physical Facilities - Cleaning Frequency and Restrictions Observation: Observed floor under fryer in need of cleaning. Correction: Clean regularly.	11/03/2015	Routine
Facility is very clean and organized. Excellent time tracking. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed pate in sandwich make table at 53F. Correction: Unit is not to be used for TCS foods. Keep TCS products at <41F.	05/12/2015	Risk Factor
Facility is very clean. Very good time marking. Permit issued. Critical: Hands - When to Wash* (corrected on site) Observation: Food employee failed to wash hands before putting on gloves and returning to work. 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* (corrected on site) (repeated violation) Observation: Observed head cheese (47F) and pork (47F) at elevated temperatures. Meats had been in sandwich prep unit which doesn't maintain temperature and then were placed in reach in cooler. Correction: Keep meats and TCS food in reach in only. Use prep unit for vegetables only. Maintain TCS food at <41F. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Observed slicer with dried food debris. Correction: Clean and sanitize after each use. Lighting, Intensity (repeated violation) Observation: Inadequate light in the kitchen. Correction: Provide more light. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floor under fryer needs cleaning. Correction: Clean regularly.	01/07/2015	Routine
No violation noted during this evaluation.	08/12/2014	Follow-up
Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Observed the foods on the service area cold table/low boy are above 41 degrees (pate 54 degrees, pork 53 degrees). Per manager these have been on the unit 2 hours, ambient air temperature 55 degrees. Correction: Remove all foods from this unit. Do not use unit until it is repaired and maintain foods at 41 degrees or below. Foods were placed in another unit.	08/07/2014	Risk Factor
This visit is due to a training session. Handwashing was discussed/DVD was shown/ discussed. In attendance were owner. No violation noted during this evaluation.	04/02/2014	Training
This is a reinspection for verification/implementation of using time as a means of control for several food items that are stored atop of the display case. These foods are at room temperature. Owner has opted to use a 4 hour window for both hot and cold foods. Times were documented on all food atop the case. Please submit the form you obtained documenting foods that will adhere to time as a means of control. No violation noted during this evaluation.	03/13/2014	Follow-up
This is an inspection/reinspection for the temperature requirement of foods displayed in the 2 front display cases and the hot hold unit. You have been advised of the temperature requirements on several occasions/advised of the procedures if the regulations are not adhered to. Using time as a means of control has been explained once again. I conferred with the owner via the telephone/he will meet with me on 3/6/14 to fill out the pertinent paperwork. You must document preparation time/time of food disposal. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Neither of the foods in the hot hold unit were 135 degrees or more (fried bananas 99 degrees, steamed pork bun 104 degrees). Correction: Do not use for sale/consumption after 4 hours (owner discarded foods). Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Upon my inspection, none of the previously discussed foods were in the refrigerated cases. All foods were atop the cases on trays/out at room temperature. Correction: Do not use for sale/consumption after 4 hours (owner discarded foods).	03/07/2014	Follow-up
This is a reinspection Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed the ambient air temperature in the make table/low boy reach-in unit registered 50 degrees Correction: should be 41 degrees or below.	01/02/2014	Follow-up
Observation: Observed foods on counter that are at room temperature (spring rolls, rice and meat, sticky rice, etc.). These foods must be kept at 41 degrees or below or 135 degrees or above. We discussed this in depth at the courtesy/preopening inspection. Per the owner, these products have been on the counter 2.5 hours. The temperature take of the pork pies/steamed meat rolls registered 112 degrees Cloths - Wiping Cloths - Use Limitation Observation: Observed wiping cloths on counters. Correction: Store wiping cloths in a sanitizing solution in between uses. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: 1. Observed plastic containers of foods in the low boy unit underneath the make table that exceed 41 degrees (pork 56 degrees, chicken 57 degrees) (Per owner, these have been in the unit overnight. 2. Observed the ambient air temperature of the make table/low boy refrigeration unit registered 51.6 degrees Correction: should be 41 degrees or below. Kitchenware and Tableware (repeated violation) Observation: Observed clean utensils in a container at the rear kitchen prep table with the food contact surface upward. Correction: Invert all clean utensils Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: Observed the service area handsink is blocked by a door that is pulled back/held open with a bungee cord (I was unable to reach the sink to wash my hands). Correction: Remove the cord allowing accessibility to the handsink.	12/31/2013	Routine
No critical violations. Issued a 30 day permit Kitchenware and Tableware (corrected on site) Observation: Observed plastic utensils in a container in the service area with the food contact surface upward. Correction: Invert all clean utensils Lighting, Intensity Observation: Observed 45 foot candles of lighting on the cook line Correction: should have a minimum of 50 foot candles of lighting.	12/02/2013	Routine
The following are needed prior to operation: 1. Submit a plan review packet/submit the $40.00 fee. 2. Submit a health permit application/submit the $40.00. 3. Supply thermometers in all refrigeration units. 4. Supply soap/paper towels at all handsinks. 5. Supply a handwash sign at all handsinks. 6. Remove any inoperable equipment. 7. Remove "butcher block" table/resurface (badly scarred). 8. Install a weather strip at the bottom of the back door. 9. Provide documentation that the facility is on public water/sewer (well casing out in back). 10. Provide documentation of a certified food manager/someone who can demonstrate knowledge. 11. Call the Henrico Health Dept. of an opening inspection. 12. Supply a sample menu. No violation noted during this evaluation.	11/06/2013	Other

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