Walk-in refrigerator is not maintaining foods at or below 41 degrees. Have refrigerator adjusted. EHS will follow-up regarding food temperatures. Recommend replacing/resurfacing cutting boards soon.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Deli meats, cheese, pizza sauce, cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the salami in the refrigerator, the food should have been discarded 4 days ago.
Correction: Discard.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed ice build-up and slow water leak in reach-in freezer. Walk-in refrigerator temperature is also high.
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed mold on the interior rim of the ice machine. Observed food debris on shevling under prep table.
Correction: Clean.
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11/30/2015 | Routine | |
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