Data from log tag was reviewed. It appears unit is holding around 40-41 F but no colder. Data also showed that defrost cycle runs every 6 hours. Continue to monitor temps daily. Photos of cooling practices were shown using ice baths and bags of ice on food or container of ice in the food. Remember that stirring is needed to facilitate the cooling process. Permit issued.
No violation noted during this evaluation. | 03/10/2016 | Follow-up | |
When cans become rusty, do not use. Permit expires 4/30/16. I will follow up on walk in temp. Call me for reinspection.
- Critical: Cooling* (corrected on site)
Observation: Sauces found with dates of preparation on 3/4/16 noted not being adequately cooled to prevent the growth of harmful bacteria. Temperatures were still above 41 F today.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.Food was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice was hot holding at improper temperatures.(118 F)
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE)foods and desserts in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small reach in.
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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of chlorine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: dry good shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: No light in mop room area.
Correction: Provide 10 foot candles of light,.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind 3-c sink, caulking behind 3-c sink, wall to the left of the cookline found dirty. Floor drain at bar and vent in dishmachine hood found dirty.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray bottles are not properly labeled. Detergent found in milk jugs.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
03/07/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee started to put on new gloves without washing his 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. Employee washed hands and put on new gloves.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drank from open cup in work area.
Correction: Discussed requirement to use a covered cup with a straw for drinks consumed while working with the employee. Employee removed cup from area and washed hands.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand wash sink at bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No handwash sign at handsinks in employee restroom and bar.
Correction: Provided signs.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines stored in food prep area with on shelf with food.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC moved medicines.
|
03/17/2015 | Routine | |
Mop sink area looks great! Need to repair faucet at back hand sink - no cold water and hot is too hot for hands.
No violation noted during this evaluation. | 12/09/2014 | Risk Factor | |
Discussed sources and cooling practices. PIC knows employee health reporting requirements.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice in warmer is 118°F.
Correction: Employee is reheating rice to at least 165°F. Will check warmer temp again after rice has been in the warmer for an hour.
|
09/16/2014 | Risk Factor | |
Time control correctly used on lunch proteins.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed dishwasher did not wash hands after handling soiled dishes before beginning to move clean dishes.
Correction: Correct by properly washing hands.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed knives not properly cleaned.
Correction: Correct by cleaning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed nonfood contact surfaces not clean (bottom of pans-back of handles, shelf under prep table).
Correction: Correct by cleaning.
- Plumbing System Maintained in Good Repair
Observation: Observed spray hose at 3 compartment sink does not store properly when not in use.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mold on wall at spray sink of dishmachine. Floor not clean behind cook line.
Correction: Correct by cleaning.
|
04/23/2014 | Routine | |
Dishmachine temperatures satisfactory. Time control used on sauces and items in ice.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dishwasher did not wash hands after handling soiled items before handling clean items.
Correction: Correct by properly washing hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed cook using bare hand on bread.
Correction: Correct by using gloves or other utensils.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed ready to eat TCS foods in walk-in box with no use by dates.
Correction: Correct by properly labeling RTE TCS foods.
|
12/26/2013 | Risk Factor | |
Note: dishmachine reaches correct temperatures to turn test strip but final rinse temperature will not show in the display. Have unit repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS foods stored in walk-in box at temperatures above 41 degrees (spinach 47.9 degrees, lentil 49 degrees). Items had been allowed to rest at room temperature while preparing foods for lunch.
Correction: Correct by separating foods into shallow pans to properly cool. When removing food for reheating, etc. take small amounts from walk-in box to maintain temperature control.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed yeast growth in ice maker.
Correction: Correct by cleaning.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed no towels at handsink.
Correction: Correct by providing towels.
|
06/26/2013 | Risk Factor | |
Follow up to inspection of 2/4/13. Items 3020, 3030, 820A1, 820A2, 830, 550 were corrected. Time control being used on items held in ice at prep line. Time control used on items held in "Bain Marie" on stove top.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: Final rinse temperature not visible in digital readout.
Correction: Part has been ordered - install upon arrival. Test tape turned black indicating sanitizing temperature is good.
- Lighting, Intensity (repeated violation)
Observation: Need to work on light at bar handsink.
Correction: Continue to work on light at bar handsink.
|
04/17/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed scoops in bulk food bin.
Correction: Correct by properly storing dispensing utensils.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot TCS foods on stove top not held at or above 135 degrees (vegetable broth 84.6 degrees).
Correction: Correct by heating to 165 degrees or rapidly cooling to 41 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS foods in prep area in ice bath held above 41 degrees (chicken 56.5 degrees, goat 53 degrees).
Correction: Correct by moving to refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed ready to eat (cooked) TCS foods in walk-in box with no use by date (chicken, lamb, garbanzo beans, etc.).
Correction: Correct by labeling.
- Warewash Machines, Temperature Measuring Devices
Observation: Observed final rinse temperature not visible on digital read out.
Correction: Correct by providing visual read out of final rinse temperature.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at bar handsink.
Correction: Correct by providing soap.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed no towels at bar handsink.
Correction: Correct by providing towels.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed no employee handwash sign at rear handsink - cook line and bar handsink.
Correction: Correct by providing sign.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at 20 foot candles at bar handsink.
Correction: Correct by providing light at required intensity.
|
02/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lehja Restaurant, 11800 West Broad Street #910, Richmond, VA 23233 »