Mona Lounge, 2442 Old Brick Road, Glen Allen, VA 23060 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Mona Lounge
Address: 2442 Old Brick Road, Glen Allen, VA 23060
Type: Full Service Restaurant
Phone: 804 360-2460
Total inspections: 12
Last inspection: 01/11/2016

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Inspection findings	Inspection date	Type
Permit Issued. Critical: Backflow Prevention Device, When Required* (repeated violation) Observation: Observed a double check valve backflow device is needed on the mop sink before the "Y" fixture. Correction: Provide a double check valve backflow prevention device at the mop sink.	01/11/2016	Follow-up
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Observed prepared foods not date marked. 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. Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: Observed the mold build up on the soda gun. Correction: Clean the soda gun at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Critical: Backflow Prevention Device, When Required* Observation: Observed a double check valve backflow device is needed on the mop sink before the "Y" fixture. Correction: Provide a double check valve backflow prevention device at the mop sink.	12/30/2015	Routine
Save the label from tuna and salmon purchased form supplier to show that the fish are farm raised, pellet feed. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Observed foods in the prep unit over 41 degrees. Correction: Have maintenance look at the unit and fix it so that foods are kept at 41 degrees or below.	10/19/2015	Follow-up
Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Observed foods in the prep unit over 41 degrees. Correction: Have maintenance look at the unit and fix it so that foods are kept at 41 degrees or below. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Observed no prepared foods and opened deli meats with a date on them. 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. Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: Observed foods marked with the consumer advisory that don't need to be marked and no disclosure statement. Correction: Provide a disclosure statement for the consumer advisory ("Cooked to Order") and remove the consumer advisory from all foods that are not served undercooked (deli meats, desserts, etc.)	09/25/2015	Risk Factor
Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Observed food in the top of the prep unit greater than 41 degrees. Correction: Keep lid closed as much as possible and turn the unit down slightly to help keep food below 41 degrees.	05/06/2015	Risk Factor
Chef doesn't come in until 3 pm, facility opens at 12pm. Ok to permit. Critical: Backflow Prevention, Air Gap* (corrected on site) Observation: An air gap between the water supply outlet and the flood rim level in the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Cut hose to create an air gap and prevent backflow contamination.	11/12/2014	Routine
Facility not open until 3:00 pm, summer hours. Outdoor patio installation underway. No food prep underway at time of inspection. We discussed - cased food on floor in walk-in refrigerator. Store off floor. Consumer advisory present No violation noted during this evaluation.	06/26/2014	Risk Factor
A routine inspection for permit issuance.Adequate lighting (63 foot candles) in kitchen. 200+ ppm QAC at bar sink. No food preparation during inspection observations. Kitchen is very clean and well organized. No violations observed. We discussed: date labeling of prepared foods (eg. chicken noodle soup prepared yesterday should have date label noting either prep date (1/14/14) or discard date (1/21/14). Annual permit issued. No violation noted during this evaluation.	01/15/2014	Routine
All cold holding temperatures were satisfactory. No cooking or food prep at time of inspection. No risk factor violations observed. We discussed Soujouk, a beef sausage, described on menu as lamb sausage. Either purchase lamb Soujouk or edit menu to describe beef. No violation noted during this evaluation.	10/28/2013	Risk Factor
200 ppm QAC at 3 compartment sink bar, test kit provided. All cold holding temperatures were satisfactory. Consumer advisory provided for salmon ceviche. No cooking or food prep during inspection. We discussed: labels for oil blends, powders, etc.: proper handling of scoops after use in foods - leave in food or wash, rinse, sanitize or dipper well with running water Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Found prepared foods (eg. chicken crepes) lacking label and date. Correction: Provide date label for all prepared and held foods.	05/30/2013	Risk Factor
200 ppm QAC at 3 compartment. We discussed: add table and chairs to non-smoking area. Storage practices for foods. Annual permit issued. Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) Observation: Menu lacks consumer advisory for salmon ceviche (marinated raw salmon). Correction: Add disclosure and reminder for any menu items served raw or undercooked.	01/16/2013	Routine
Paper towels need to be at each handsink. Must have employee health policy. Must demonstrate food safety knowledge. Facility meets requirements. Ok to permit once finals are passed. Permit delivered at 1:25 p.m. No violation noted during this evaluation.	12/20/2012	Pre-Opening

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