Shelly's Food Restaurant Llc., 7304 Staples Mill Road, Richmond, VA 23228 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Shelly's Food Restaurant LLC.
Address: 7304 Staples Mill Road, Richmond, VA 23228
Type: Fast Food Restaurant
Phone: 804 918-5527
Total inspections: 9
Last inspection: 01/21/2016

Restaurant representatives - add corrected or new information about Shelly's Food Restaurant Llc., 7304 Staples Mill Road, Richmond, VA 23228 »

Inspection findings	Inspection date	Type
Pan of poblanos, chicken and beef found below 135 F. Your customers deserve hot food. Maintain 135 F or higher. You have it on time control but try to keep it hotter during your service time. Food was removed at 3:15 PM today. Pupusa mixes found at 65 F. You must cool to 41 F within 4 hours if preparing this mixes from food that has already been prepped. Mixtures were placed into walk in uncovered. Do not store medicine with food supplies. Store separately. Your make table was found with marginal temperatures. Ensure 41 F. Don't forget to datemark an open bag of hot dogs. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation) Observation: Working containers of bleach was not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	01/21/2016	Risk Factor
Beans were cooling on counter with only a small amount of ice. To cool quickly you must have an ice/water mixture that fully surrounds your pan of food. You must also stir during the cooling process. Ribs on steam table and pork found in oven were not at proper temperature. These foods were discarded because they were on time control. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Workers are drinking from an uncovered container in the food preparation area. Correction: Employees may drink from a closed beverage container with straw 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. Drinks were removed. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: Bare wood on cabinet recently added is not sealed. Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. 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: sliding door tracks, shelving, cabinet under back handsink. Correction: Maintain nonfood-contact surfaces of equipment clean. Premises - Maintaining Premises - Unnecessary Items and Litter Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Extra flat grill in kitchen. Extra tables. 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. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of chemicals were not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	09/08/2015	Routine
Monitor temperatures in all refrigerators. This is an important managerial tool to keep food safe. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: Raw beef stored on top of green bananas. Correction: Store raw meats below fruits and vegetables. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Upper make table had elevated temperatures. Cheese at 56 F. Salsas at 42 F. Lower part of same unit was 41.7 F. Correction: PIC turned thermostat. Ensure it decreases the temperature. Check in an hour. Food is to remain at 41 F even though kitchen is warmer and doors are open during lunch. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) flan, peppers, meat in the refrigeration unit is 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. Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.	06/08/2015	Risk Factor
Discussed cooling of soup. Owner uses an ice bath before placing into walk in. Remember: cool from 135 F to 70 F within 2 hours, then down to 41 F in 4 more hours. This to be followed for all foods that you cool. Beans are placed into shallow pans. Use your thermometer to verify your procedures. New gas stove has been installed. Good hot holding temperatures today. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. 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	01/23/2015	Risk Factor
Data log tag was removed from walk in. It appears unit has been successfully repaired. Unit is running 38 to 41 with occasional spikes to 43. Continue to monitor unit daily. This is good managerial practice. No violation noted during this evaluation.	10/15/2014	Other
Data log tag showed improvement in the walk in temperature. However, repairman finished today about 11 AM, therefore, data log tag will be left in for the weekend. All temperatures were better today except the tamales on the lunch line. Consider placing tamales on a 4 hour time control. At the end of the 4 hours they must be discarded if not served. Annual permit issued,. No violation noted during this evaluation.	10/03/2014	Follow-up
Note: Consider a moveable dishcart for bussing tables and putting dirty dishes until you have time to clean and sanitize at the 3-c sink. Use your metal stemmed thermometer to monitor your temperatures throughout the day. It is management's responsibility to have control on your food temperatures. I am unable to give you an annual permit at this time because of your walk in temperatures. You must have this serviced as soon as possible. I will come by early tomorrow to follow up. All of the construction items have been taken care of. You did a good job of making your kitchen easier to clean. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw chicken found stored above pork. Correction: Store chicken on bottom shelf. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Empanada at 114 F, rice at 125 F, Correction: Maintain at 135 F or higher. Place a cover on empanada on steam table. Keep rice at 135 F or higher. These items were made for lunch and not kept for dinner. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: 1. Pork and cheese Correction: bean and cheese for pupusas found on counter at 75 F. 2. Walk in had elevated temperatures Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single service items observed unprotected from contamination. (Aluminum pans0 Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. These were inverted. Plumbing System Maintained in Good Repair Observation: Leak under 3-c sink. Correction: Repair.	10/02/2014	Routine
TCS foods were removed from walk in. Service tech is due tomorrow at 10 AM. No violation noted during this evaluation.	10/02/2014	Other
The following to be completed, these will be checked prior to 30 day expiration of permit: Recommend having hood system cleaned to roof. Provide proof in writing. Last check appears to be on Feb/2012. Caulk seam beside handsink to fill gap. Make cabinet under handsink smooth. Reseal. Stove top is in poor repair. Drip pans are corroded. I was told a new stove is planned. Clean wheels of fryer. Seal all bare wood of wall in front area and all shelving. Cleanable FRP is an alternative. Use washable paint for shelving. Clean and sanitize soda diffusers. Clean and sanitize interior of ice machine. Remove all unwanted, unnecessary equipment from premises, such as pepsi refrigerator, Frigidaire, freezer, slicer, fryer, Coke machine. Removing bag-in-a-box from inside walk in will give you more cooling space. Repair plumbing at mop sink. Handsink cabinet to be organized and resealed. We discussed cooling of foods. cool from 135 to 70 F in 2 hours and then to 41 F in 4 more hours. 30 day permit issued. No violation noted during this evaluation.	09/02/2014	Pre-Opening

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