No violation noted during this evaluation. | 03/01/2016 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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10/20/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Celery apple bisque and collard greens were not adequately cooled to 41°F within the proper time frame to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half & half and milk were cold holding at improper temperatures in the low boy refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/20/2015 | Risk Factor | |
No violation noted during this evaluation. | 12/30/2014 | Routine | |
No violation noted during this evaluation. | 08/28/2014 | Risk Factor | |
- Non-Food Contact Surfaces (corrected on site)
Observation: The none foot contact surface of the coffee pots shelf and fire extinguisher has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/03/2014 | Routine | |
No violation noted during this evaluation. | 06/26/2013 | Routine | |
No violation noted during this evaluation. | 01/24/2013 | Routine | |
No violation noted during this evaluation. | 02/03/2012 | Routine | |
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