- Critical: Reduced Oxygen Packaging - Criteria*
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. Mg. will start working on all the meat that require HACCP
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. Observe a line cook wipe a knife with a rag that is being used to clean food contact surfaces
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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03/22/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Half and Half observed cold holding at improper temperature in the Sanyo reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/19/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/30/2015 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment
Observation: The Sanyo refrigerator/freezer freezer section observed in a condition that prevents necessary maintenance and easy cleaning: excess frost observed.
Correction: Defrost the freezer to restore the Refrigerator/Freezer to a state that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the Sanyo reach in refrigerator door gasket has an accumulation of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/03/2015 | Routine | |
| No violation noted during this evaluation. | 12/09/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/05/2014 | Risk Factor | |
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door gaskets for all the refrigeration units in the kitchen have an accumulation of grime and/or debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Wall at the 3-compartment sink is not maintained in good repair
Correction: Repair the wall to ensure it is smooth, impervious and easily cleanable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall at the mop sink has an accumulation of grime.
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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04/09/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration Concentration was less than 150 parts per million.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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03/06/2014 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellfish stock.
Correction: An approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served is in place, however, a date must be written on the shellfish tag when the last shellfish item is used from that lot/bag. Hold shellfish tags for a minimum of 90 days.
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11/06/2013 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the panini grill has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling in the kitchen surrounding the ceiling vent has an accumulation of grime and or debris.
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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06/19/2013 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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02/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Secco Wine Bar, 2933 West Cary Street, Richmond, VA 23221 »