| No violation noted during this evaluation. | 03/04/2016 | Risk Factor | |
| No violation noted during this evaluation. | 10/21/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (SALT)
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: Bean salsa, pico, hot salsa on the dispensing line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not overfill containers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-INTERIOR AND EXTERIOR OF REACH IN REFRIGERATORS
-EXTERIOR OF HOOD VENT EQUIPMENT
-HANDSINKS - INTERIOR AND EXTERIOR
-PAPER TOWEL DISPENSERS
-EXTERIOR OF ALL EQUIPMENT THROUGHOUT THE FACILITY
-SHELVING THROUGHOUT THE FACILITY
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning:
-FLOORS THROUGHOUT THE FACILITY
-FLOORS IN CORNERS
-FLOORS BEHIND AND ADJACENT TO EQUIPMENT
-WALK IN COOLER FLOOR
-FLOORS UNDER 3-VAT SINK
-FLOORS UNDER SHELVING
-WALLS THROUGHOUT THE FACILITY
-WALL BEHIND 3-VAT SINK
-WALLS AT STOVE
-LIGHT SHIELDS AT THE STOVE
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.
|
05/04/2015 | Routine | |
- 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
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the grill in the cooking area 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.
|
07/08/2014 | Routine | |
Facility has been cleaned: All food contact surfaces have been cleaned and sanitized, all non food contact surfaces have been cleaned. PIC possesses passing inspection by the Fire Dept. for the proper operation of the fire suppression system. Facility Approved to Operate.
No violation noted during this evaluation. | 01/10/2014 | Other | |
Fire call at establishment: Ansul Fire Suppression System activated by Food Service employee due to grease fire. Green liquid on stove, grill floor and several food service equipment items. Facility has ceased operation.
Facility to re-open AFTER:
- Disposal of all contaminated food items.
- Cleaning and sanitizing of food contact surfaces.
- Cleaning of non-food contact surfaces, including floors, wall, etc.
- Recharge and inspection of fire suppression system.
- Inspection by Richmond City Health District (RHCD).
Facility to call RCHD when ready for re-opening inspection.
No violation noted during this evaluation. | 01/09/2014 | Other | |
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed single use glove being used to stop up sink compartments in warewashing area.
Correction: Single use gloves should not be used for this purpose, purchase stoppers for sink compartments
- Plumbing System Maintained in Good Repair
Observation: hand sink near grill area clogged.
Correction: Repair and maintain all plumbing components ans fixtures.
|
04/22/2013 | Routine | |
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