Legend Potato, 1404 North Parham Road, Richmond, VA 23229 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Legend Potato
Address: 1404 North Parham Road, Richmond, VA 23229
Type: Fast Food Restaurant
Phone: 804 740-2647
Total inspections: 9
Last inspection: 10/13/2015
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Inspection findings

Inspection date

Type
Note: Permit expires 10/31/15 - refrigerator must be repaired for permit renewal, call when ready.
*NOTE*: Upon exiting the mall, the owner called me over. He had adjusted the unit, temperature had dropped to 40F - permit issued.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Observed foods in the prep unit above 41F: ham 47F (top well), shrimp 46F, ham 47F, hot dog 47 (inside).
    Correction: Repair unit to maintain food at <41F at all times.
  • Physical Facilities in Good Repair
    Observation: Observed floor tiles in very poor repair.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/13/2015Routine
No risk factor violations noted at the time of inspection.
Good date marking and handwashing observed.
No violation noted during this evaluation.		06/26/2015Risk Factor
No risk factor violations noted at the time of inspection. Good handwashing observed. Note: Watch toppings temperatures (ham/sausage) under hot recessed lights - items are rotated to cooler parts of the unit throughout the day. Make sure they do not go over 41F. Live nymph (baby) roach behind drink cooler - continue regular treatment.
No violation noted during this evaluation.		02/13/2015Risk Factor
Permit issued.
  • Food Storage - Clean and Dry Location
    Observation: Box of salt containers, potatoes, and bottled water stored on the floor.
    Correction: Store all food and equipment at least 6 inches off the ground.
  • Cooling Methods
    Observation: Improper cooling methods for baked potatoes (stored tightly covered in refrigerator).
    Correction: Leave food uncovered, cut large potatoes into smaller portions to help cool more quickly. Place in freezer for short period if necessary.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed TCS food in prep top above 41F: ham 49F.
    Correction: Use deeper pans, keep TCS foods covered when not busy, move to colder section of prep top (overhead lights create a lot of heat). Food inside unit ok at 38F.
  • Pests - Controlling Pests*
    Observation: Several fruit flies in the sweet potato box where a potato has ruptured.
    Correction: Discard potato and abate fruit flies.
10/01/2014Routine
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Observed a container of sausage with a date of 5/24.
    Correction: Recommendation: do not use this food for sale or consumption. You may maintain foods for 7 days if held at 41 degrees or below. Owner opted to discard food.
06/11/2014Risk Factor
No critical violations noted.
No violation noted during this evaluation.		02/06/2014Risk Factor
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee did not wash hands before putting on gloves to prepare food after handling money.
    Correction: Corrected by explaining requirements to employee. Employee washed hands.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: TCS food in prep refrigerator unit >41 F. Russian salad 54.8 F, ham 54 F, sausage 47 F, sour cream 46 F, baked potato 47.6 F. Thermometer in unit reads 46 F
    Correction: PIC turned unit down. Temperature had dropped to 41 F at end of inspection. Check unit temp daily and take food temperatures with food thermometer to verify food
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Cardboard box reused to hold clean equipment.
    Correction: Discard boxes after original contents are used and use durable, cleanable, nonabsorbant container for holding equipment.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handsink drain leaks.
    Correction: Repair to eliminate leak.
10/11/2013Routine
Follow-up to 09-04-2013 inspection. All corrections have been made. OK to open. 30 day permit issued.
No violation noted during this evaluation.		09/09/2013Pre-Opening
Verbal DOK passed by PIC.
The following corrections need to be made: Provide soap and paper towels at handsink, finish/seal raw wood (paint or varnish), clean floors, remove unnecessary equipment, repair hole in wall.
No violation noted during this evaluation.		09/04/2013Other

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