- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the storage room and behind the cooking equipment 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.
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03/15/2016 | Routine | |
No violation noted during this evaluation. | 12/07/2015 | Routine | |
No violation noted during this evaluation. | 09/15/2015 | Routine | |
No violation noted during this evaluation. | 05/06/2015 | Routine | |
No violation noted during this evaluation. | 02/11/2015 | Routine | |
No violation noted during this evaluation. | 11/18/2014 | Routine | |
- 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: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
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09/05/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surface of the meat slicer used to prepare potentially hazardous food items was observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the meat slicer thoroughly to prevent the growth microorganisms on those surfaces and to prevent cross contamination.
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06/09/2014 | Routine | |
No violation noted during this evaluation. | 03/31/2014 | Routine | |
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/17/2013 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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09/10/2013 | Routine | |
No violations cited at time of inspection. No violation noted during this evaluation. | 05/03/2013 | Routine | |
No violation noted during this evaluation. | 02/07/2013 | Routine | |
No violation noted during this evaluation. | 12/17/2012 | Pre-Opening | |
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