- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw sausages stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION): Observed the following food cold holding at improper temperatures:
-Mustard, ranch dressing (produce walk in cooler)
-Eggs (ice)
-Milk, half & half (room service walk in cooler)
-Milk, milk (reach in cooler)
Correction: Adjust thermostats in all units listed. Only fill containers as high as ice surrounds them. The container of eggs was filled too high. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
12/10/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: (CORRECTED DURING INSPECTION): Observed the following food cold holding at improper temperatures:
-Blue cheese dressing and ranch dressing in prep table
-Fish, mozzarella cheese, and cheese in ice
-Milk and boiled egg in produce walk in cooler
-Milk and cheese in room service walk in
Correction: Add ice to prep table and turn down the unit. In the ice bin, ensure that ice surrounds the food containers instead of only contacting the bottoms of containers. Turn down the temperature in both walk in coolers. Maintain all TCS foods 41°F or below to inhibit the growth of harmful bacteria.
|
07/28/2015 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep table in second kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
01/29/2015 | Routine | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in 3 walls of cooking are is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Observe accumulation of encrust grase and debris on vent filters in the hood system.
Correction: Maintain hood system vent filters in a clean condition.
|
09/05/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Personal 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that prep cook juices of Food was not protected from BIOLOGICAL CROSS-CONTAMINATION because it was not in packages, covered containers, or wrapped.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfat contact surface of the Cleaning container near the serving line 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in
*Back of conventional ovens is not smooth and easily cleanable.
*Storage room floors
*Microwave
*Baking Area Cups
*Meats in refrigerators unit
*First Hand Sink
Correction: Floor covering to make it smooth and easily cleanable MicrowaveCoffee Cups on baking area shells in refrigerators unit.
|
04/07/2014 | Routine | |
| No violation noted during this evaluation. | 10/04/2013 | Risk Factor | |
Inspection for the Health Permit renewal. Health Permit was revalidated.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the Market Place deli is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the curtains and sides of the banquet floor dish machine 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.
- Physical Facilities in Good Repair
Observation: Employees ladies room: coved tile molding is damaged as well as the wall (hole) and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cooks line front and rear of kitchen need to have floor and wall areas cleaned. Also, bar area floor should be steamed cleaned to remove soil between PVC pipes.
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.
|
03/27/2013 | Routine | |
| No violation noted during this evaluation. | 12/28/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Omni Hotel/Banquet Kitchen/ Starbucks, 100 South 12th Street, Richmond, VA 23219 »