- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The Food Staff are placing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed several drinks stored above sandwich Prep 1.
Correction: Provide a designated area where employees may place drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several knives and a Spatula.
Correction: Clean and sanitize these surfaces for food contact.
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12/08/2015 | Risk Factor | |
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the Metal Band Pastry Brush is not accessible for cleaning and inspection.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich Prep 1 was observed in a state of disrepair and damaged. Observed ice accumulation on the condenser and condensate draining onto the floor of the unit.
Correction: Repair the Sandwich Prep to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Sandwich Prep, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/22/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed Shell Eggs Stored over vegetables in Reach in Cooler 2.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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03/11/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food staff are placing drinking containers in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed a drinking container stored on the sandwich Prep and a drinking container stored above the deli slicer.
Correction: Provide a designated area where employees may drinking containers so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The Cheese Pizza and Stromboli in the Hot Box were observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Cheese Cake, Carrot Cake and the Italian Creme Cake in the Display Case and the pasta sauce in reach in cooler 1 were observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The Display Case was observed in a state of disrepair and damaged. Observed an Ambient Air Temperature of 50'F in the cold holding unit.
Correction: Repair the Display Case to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Display Case, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed Single Use plates stored with the food contact surface facing up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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12/22/2014 | Routine | |
Facility is approved to operate pending Certificate of Occupancy from Richmond City
No violation noted during this evaluation. | 11/24/2014 | Pre-Opening | |
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