| No violation noted during this evaluation. | 04/05/2016 | Follow-up | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs, hamburgers, Hollandaise Sauce and Tuna are provided on the menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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03/17/2016 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The food staff are storing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed Personal drinks stored above ready to eat food by the sandwich Prep and above clean equipment on the dry storage rack.
Correction: Provide a designated area where employees may place personal 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Pickled Shallots, Pimento Cheese, Roasted Quinoa, Pickled Walnuts and Roasted Mushrooms in Under Counter Reach in Cooler 1
Correction: The Cooked Bacon in Under Counter Reach in Cooler 3
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs, hamburgers, Hollandaise Sauce and Tuna are provided on the menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Cutting Surfaces
Observation: The Blue and Red cutting board in the dry storage area 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the Ice Machine Interior were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Ice Machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/23/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The food staff are in use drinking containers in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed drinking containers stored on an in use prep table, above an in use prep table and on the top shelf of Reach in Cooler 2 above ready to eat food.
Correction: Provide a designated area where employees may place in use 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Chili with Beef, Tomato Soup, Mashed Potatos, Brunswick stew with Chicken, Pot Roast Stock, Macaroni and Cheese, Lasagna and Queso Dip in Reach in Cooler 2 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Tiramisu cream and Tiramisu cake in Reach in Cooler 1, Grit Mix and Mango Salsa in the Sandwich Prep, Shrimp Burger Mix and Mango Salsa in Under Counter Reach in Cooler 1, Cooked Squash and Cooked Sweet Potato's in Under Counter Reach in Cooler 2, Cooked Lima Beans and Corn in the Walk in Cooler, Prepared Salsa in Under Counter Reach in Cooler 3 and Chili with Beef, Tomato Soup, Mashed Potato's, Chicken Brunswick Stew, Post Roast Stock, Macaroni and Cheese, Lasagna, Queso Dip in Reach in Cooler 2 were not properly dated for disposition. The Milk in Reach in Cooler 1 had a expiration of 8-16-15 and the Butter Milk in Under Counter Reach in Cooler 3 had an expiration of 10-17-15.
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.
- 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: Knives, Deli Slicer, Cheese Grater, Metal Containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the Soda Nozzles and Ice Machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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10/21/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/21/2015 | Risk Factor | |
No Violations observed at this time
No violation noted during this evaluation. | 05/06/2015 | Complaint | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Reach in Cooler Drawers, Undercounter Reach in Cooler 1, Undercounter Reach in Cooler 2 and the Monster Reach in Cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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02/05/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed Open drinking containers above the sandwich Prep and beside an inuse cutting board.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed in-use utensils stored in sanitizer on the cooks line.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Sliced Tomato's, Potato Salad, Cooked Chicken, Cat Fish, buttermilk and other items in the undercounter 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked Hamburger and Eggs is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Reach in Cooler Drawers, Undercounter Reach in Cooler 1, Undercounter Reach in Cooler 2 and the Monster Reach in Cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The undercounter reach in cooler 1 was observed in a state of disrepair and damaged. Observed an ambient air temperature of greater than 50'F.
Correction: Repair the undercounter reach in cooler 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 undercounter reach in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/20/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Observed squeeze bottles and sauces throughout the facility with no label
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Chili sauce with buttermilk and cut cantaloupe in the monster reach in cooler
Correction: The tamitillo Sauce and milk in the undercounter reach in cooler
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed Breading used to bread oysters and tomato's for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package. Breading was observed stored in the undercoutner reach in cooler and was not discarded from the previous day.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The sandwich prep unit cutting board and the Blue, Red and Green cutting boards in the 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.
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11/19/2014 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Chicken in the Continental Reach in Freezer 3 and the Hardboiled Eggs, Chicken Salad, Cheese, Potato Salad and Ham in the Continental undercounter reach in cooler 1 were 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that the Hamburgers may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Metal containers and ladles.
Correction: Clean and sanitize these surfaces for food contact.
|
09/23/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/23/2014 | Complaint | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed Raw Beef and Chicken over raw lamb, pork, Hot dogs and fish in the MC II Reach in Cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Avocado and tomato mix, Mozzarella Cheese and Sliced Tomato cold holding at improper temperatures.
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) Caesar Dressing and other sauces in the undercounter reach in cooler 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed a concentration of less than 10ppm in Dishmachine.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- 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: Metal containers, Lexan Containers, Serving Spoon, Spatula, cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
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06/05/2014 | Risk Factor | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The unlabeled squeeze bottle sauce in the undercounter reach in cooler and the cut lemons, oranges and olives in the wait staff area reach in cooler were unsound or adulterated. Observed mold in the sauce, cut lemons, oranges and olives.
Correction: Ensure food is safe and unadulterated.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several squeeze bottles in the undercounter reach in cooler unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The in house prepared Pesto Mayonnaise, Pickle and banana Sauce, Ranch Dressing and Caesar Dressing were cold holding at improper temperatures in the undercounter reach in cooler.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Sliced turkey in the four drawer reach in cooler, Sliced Ham in the MC II reach in Cooler, and several squeeze bottles in the undercounter reach in Cooler were not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The Handwashing sink is not sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The Sanitizer Mixing Valve was observed in a state of disrepair and damaged. Observed a Quaternary sanitizer concentration of less than 150ppm when tested.
Correction: Repair the Sanitizer Mixing valve 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 Sanitizer Mixing Valve, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the cutting board rack and at the bar area 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.
- Equipment and Utensils, Air-Drying Required
Observation: Lexan containers by the dishmachine were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed Clean pots and pans stored next to the handwashing sink without a splash guard.
Correction: Store clean pots and pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the rest-rooms.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located above the syrup dispensers does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed Gaps between the door and door frame of the kitchen back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back and front bar.
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 in the back and front Bar areas.
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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03/06/2014 | Routine | |
| No violation noted during this evaluation. | 11/06/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced green tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) seasoned lime vinegar, pesto mayonaise, homemade thousand island dressing and marinara sauce in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked food items are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
09/10/2013 | Risk Factor | |
| No violation noted during this evaluation. | 04/09/2013 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk good products in the bakery taken out of their original container lacked a label.
Correction: PIC advised to label all bulk goods that are taken from their original container as to its content.
- Thawing
Observation: Observed shrimp thawing in stagnant water on prep counter.
Correction: PIC advised to thaw foods under refrigeration that maintains food at 41F or less, under running water, as a part of the cooking process, or in the microwave if it is being cooked immediately
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Salmon dip and crab brisket lacked proper datemarking. PIC was unaware of how long the products were stored.
Correction: PIC advised to datemark any phf/tcs foods that were prepared in the facility and/or opened that will be stored for greater than 24hrs and use, sell, or discard that product within 7 days
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Menu lacked identification of foods that could be served raw or undercooked or those that may contain raw or undercooked ingredients.
Correction: PIC advised to place asteriks beside those items that can be served raw or undercooked that denotes disclosure regarding the increase risk of food borne illness if foods are consumed in that state. Refer to 12 VAC-5-421-900-(c)(1-3) for specific wording
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the food preparation area are heavily scratched and scored, thus it's not easily cleanable.
Correction: PIC advised to resurface cutting board or replace cutting boards so that the food contact surface is smooth and easily cleanable.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: Dishmachine lacked sanitizer test kit.
Correction: Purchase chlorine test strips to ensure sanitizing solution is maintained at proper strength.
- Critical: Handwashing Lavatory*
Observation: Handsink in the bakery is nonfunctional and the area is greater than 25ft from the nearest handsink in the kitchen. Employees are observed using the produce sink to wash hands.
Correction: PIC advised to the fact of a functional hand sink is needed in the bakery area and to discontinue the use of the produce sink for hand washing. Deadline for correction: 4-8-13
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03/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Positive Vibe Cafe, 2825 Hathaway Road, Richmond, VA 23225 »