Inspection for permit renewal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin (raw eggs) stored over ready-to-eat (RTE) food (butter and milk) 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* (corrected on site) (repeated violation)
Observation: Observed ham, cauliflower, chili, trout dip, and poppy seed dressing cold holding at improper temperatures in prep table.
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. Repair or adjust thermostat.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Correction:
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in refrigerators.
Correction: Provide thermometers in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board along the prep table 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.
- Toilet Rooms - Enclosed
Observation: Restroom door is not self-closing.
Correction: Provide a self-closer for the restroom door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The concentration of the quaternary ammonium sanitizing solution was too high (500ppm).
Correction: Call sanitizer company to adjust concentration. Until it is adjusted, dilute sanitizer with water and measure with test kit to ensure it is at proper concentration.
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11/02/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin (raw pork, raw shell eggs) 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* (corrected on site) (repeated violation)
Observation: The following foods observed cold holding at improper temperatures in two prep tables: cauliflower, jelly, slaw, tuna, mayonnaise, turkey, and salsa.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration units are not properly dated for disposition.
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.
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05/21/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shell eggs stored over ready-to-eat (RTE) food in the walk in 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): The following foods were observed cold holding at improper temperatures:
-Sliced ham
-Shrimp marinade
-Sliced turkey
-Chili grits
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A chlorine sanitizer test kit is not being used for dish washing machine to ensure the chemical sanitizing solution are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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10/03/2014 | Routine | |
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the @EQUIPMENT@ is not durable, nonabsorbent, easily cleanable, resistant to pitting. Aluminum foil used to cover surface of lower shelf.
Correction: Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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10/02/2013 | Routine | |
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the @EQUIPMENT@ is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: @Physical structure@ in the @Location@ 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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04/10/2013 | Routine | |
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