Saison/Saison Market, 23 West Marshall Street, Richmond, VA 23220 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Saison/Saison Market
Address: 23 West Marshall Street, Richmond, VA 23220
Type: Full Service Restaurant
Phone: 804 269-3689
Total inspections: 6
Last inspection: 03/11/2016
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken Wings cold holding at improper temperatures 46°F Serving line refrigerator
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
03/11/2016Risk Factor
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the Kitchen is being used as a dump station.
    Correction: The handwash facility identified above is to be used for washing hands only
11/09/2015Routine
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Observe the end of hood, Grease drops on utensils
    Correction: Maintain hood system vent filters in a clean condition.
06/01/2015Routine
No violation noted during this evaluation.01/05/2015Risk Factor
No violation noted during this evaluation.07/14/2014Routine
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:
    -pass through window
    -wood under POS station
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Wall or wall covering above pass through window is not smooth and easily cleanable.
    Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor area under 3-vat and closet 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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Down stairs storage area cluttered.
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
04/10/2014Pre-Opening

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