No violation noted during this evaluation. | 01/12/2016 | Routine | |
No violation noted during this evaluation. | 09/14/2015 | Routine | |
No violation noted during this evaluation. | 03/20/2015 | Routine | |
No violation noted during this evaluation. | 11/24/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling around the HVAC vents is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
09/15/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Food Employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed Single service trays stored with the food contact surface up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
|
05/19/2014 | Routine | |
No violation noted during this evaluation. | 01/27/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exhaust hood 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.
|
09/17/2013 | Routine | |
No violation noted during this evaluation. | 04/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lucille M. Brown Middle School, 6300 Jahnke Road, Richmond, VA 23225 »