Ok for permit.
- Critical: Cooling* (corrected on site)
Observation: Observed pureed pork made yesterday still at 44F in reach in cooler.
Correction: Discarded. Ensure foods are cooled quickly from 135 to 70 in 2 hours then to 41 in 4 hours.
- Cooling Methods (corrected on site)
Observation: Observed improper cooling methods (grits and oatmeal tightly covered in cooler).
Correction: Spread food in shallow pans and leave uncovered to cool quickly.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer with food debris.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: racks in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mildew inside ice machine.
Correction: Clean and sanitize regularly.
- Physical Facilities in Good Repair
Observation: Observed in disrepair: worn floor grout (especially at dish area)
Correction: some areas of wall damage and chipped paint (by slicer and in dry storage).
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor at fryer and by ice machine in need of cleaning.
Correction: Clean facilities regularly.
|
09/22/2015 | Routine | |
No risk factor violations noted at the time of inspection. No violation noted during this evaluation. | 05/18/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hamburgers at 125F in hot box.
Correction: Reheated. Maintain at >135F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer with dried food debris.
Correction: Clean and sanitize after each use.
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01/21/2015 | Risk Factor | |
Note: Watch cooling practices (do not cover pans while cooling, do not put very hot foods in walk in cooler box). Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed walk in cooler shelves in need of cleaning.
Correction: Clean regularly.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed slicer in need of cleaning.
Correction: Clean and sanitize after each use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wall behind cook line is dusty.
Correction: Clean regularly.
|
09/15/2014 | Routine | |
Standardization inspection with EHS, Sr. No violation noted during this evaluation. | 05/16/2014 | Training | |
No critical violations noted. No violation noted during this evaluation. | 11/19/2013 | Risk Factor | |
Gloves worn, handwashing observed. Annual inspection for permit. Discussed cooling process. Dishmachine - chlorine sanitizer - 50 ppm/test kit (ok).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found kitchen utensils in plastic pan not clean.
Correction: All food contact to be cleaned and sanitized. All food items cleaned and sanitized.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found grease pans not cleaned on a frequent schedule.
Correction: All nonfood items to be cleaned frequently. Pans were pulled and cleaned.
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08/23/2013 | Routine | |
No critical violations noted.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the handsink across from the 3 compartment sink.
Correction: Supply paper towels at all handsinks.
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04/12/2013 | Risk Factor | |
This is a reinspection for the chemical dispersal of the sanitizer in the dishmachine. This violation has been abated. No violation noted during this evaluation. | 12/28/2012 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed 0 ppm of sanitizer being dispensed into the dishmachine
Correction: should be between 50-200 ppm.
|
12/21/2012 | Risk Factor | |
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