Gaskets on order for units and parts to repair the refrigerator on the line have been ordered.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed 1 refrigeration units on the cook line not holding food below 41 and food on the salad bar still not being held at 41 or below (Food at salad bar is still on time control)
Correction: Have units repaired to maintain food at 41 degrees or less (Maintenance on site already).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn gaskets on several units: 1 door refrigerator on cook line, Walk-in freezer, glass refrigerators in server area.
Correction: Have gaskets replaced.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer and grinder soiled.
Correction: Make sure equipment is cleaned thoroughly after each use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed a leak on the cold water handle of the hand sink by the dish area.
Correction: Have leaks repaired.
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10/30/2015 | Follow-up | |
Sink on line doesn't have hot water available, just used for cleaning (not a handsink).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed sausage being held hot at 129 degrees.
Correction: Reheat to 165 degrees to continue holding hot.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed 2 refrigeration units on the cook line not holding food below 41 and food on the salad bar still not being held at 41 or below (Food at salad bar is still on time control)
Correction: Have units repaired to maintain food at 41 degrees or less (Maintenance on site already).
- Temperature Measuring Devices - Ambient Air and Water
Observation: Observed thermometers missing in units or broken.
Correction: Make sure each refrigeration unit has a thermometer to monitor the ambient temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn gaskets on several units: 1 door refrigerator on cook line, Walk-in freezer, glass refrigerators in server area.
Correction: Have gaskets replaced.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the slicer and grinder soiled.
Correction: Make sure equipment is cleaned thoroughly after each use.
- Non-Food Contact Surfaces
Observation: Observed the hood filters in the prep area, the gaskets of refrigeration units, the microwaves (inside and out), the oven, and the drawers of the refrigeration units all in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several pans being stacked wet after cleaning.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention, Air Gap*
Observation: Observed a hose with a spray nozzle on the mop sink with no backflow device.
Correction: Provide a proper backflow device for the hose and make sure it works for hoses that are kept under pressure with a spray nozzle.
- Plumbing System Maintained in Good Repair
Observation: Observed leaks in the hoses at the mop sink and a leak on the cold water handle of the hand sink by the dish area.
Correction: Have leaks repaired.
- Lighting, Intensity (repeated violation)
Observation: Observed lights out in the walk-in cooler out.
Correction: Have lights replaced.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floor in kitchen in need of cleaning (under and behind equipment).
Correction: Clean facility regularly to prevent accumulation of grease and food and to prevent pests.
|
10/08/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food on the cold bar over 41 degrees, also chicken in the unit for breading was over 41 degrees.
Correction: Monitor temps on the food bar and put less food in the containers. Have the refrigeration unit for the chicken breading repaired.
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05/06/2015 | Follow-up | |
Food on the buffet line is still running warm. You can use an ice bath or time control on the cold holding for the unit, but this is a temporary fix only. The unit will need to be repaired and be able to function properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food on the cold bar over 41 degrees, also chicken in the unit for breading was over 41 degrees.
Correction: Monitor temps on the food bar and put less food in the containers. Have the refrigeration unit for the chicken breading repaired.
|
04/20/2015 | Follow-up | |
Several pieces of equipment (grills, microwaves, dish machine) are in need of cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed food on the cold bar over 41 degrees, also chicken in the unit for breading was over 41 degrees.
Correction: Monitor temps on the food bar and put less food in the containers. Have the refrigeration unit for the chicken breading repaired.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the slicer was soiled.
Correction: Make sure to clean equipment thoroughly after each use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed build-up of mold/mildew in the ice machine.
Correction: Empty out ice machine and clean/sanitize the inside of the machine.
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04/08/2015 | Risk Factor | |
Currently using 48 hour hold time for ROP Cook-Chill Foods. Good progress on development of HACCP Plan for ROP Cook-Chill process. Completed plan to be submitted by Dec. 19, 2014. Data logger is being used. Replacement of back flow device on the soda machine is scheduled. Time Control Policy implemented for hot bar foods that don't stay hot (fried fish, fried chicken, etc). Annual permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket on prep cooler drawers does not fit properly. Caulk at back of prep table is loose.
Correction: Replace gasket and caulk.
- Critical: Backflow Prevention Device, Carbonator (repeated violation)
Observation: Old style backflow device on carbonator does not have atmospheric vent.
Correction: Replace with BFP device that has atmospheric vent.
|
11/21/2014 | Follow-up | |
Prior to issuance of a new annual permit you need to: 1. Correct critical violations ASAP - The corrective actions taken by PIC today only temporarily correct the violation. The salad bar unit does not keep the foods in it cold enough. You need to demonstrate that you can control the temperatures of the TCS foods in the self-service food area. Cold holding temperatures in the salad bar unit have been above 41
°F
during inspections this year. Also, implement a corrective action for the hot TCS foods that don't stay >134
°F
.
2. Provide a HACCP Plan for the cook-chill process.
- Cooling Methods (corrected on site)
Observation: Chick peas were not pre-chilled before placing on salad bar.
Correction: Salad bar is not designed to cool warm food, Prechill foods before placing them in the salad bar.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: TCS food on hot bar is <135°F. Fried fish is 119, Fried Chicken 120-144°F, and Baked Chicken 122-145°F.
Correction: PIC pulled chicken < 135°F and cooled (<1 hour on hot bar). Fish will be pulled and discarded if not sold by end of lunch at 2:30PM. TCS food must be held at 135°F or more or time control policy must be in place and used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food at salad bar and in prep top and drawers is >41°F.
Correction: Keep TCS at or below 41°F in cold holding units or use a time control policy. PIC opened doors to allow better airflow around cooling units - temps appeared to be dropping but were still >41°F. TCS food not maintained at or below 41°F must be discarded. Some of these items were carried over from this morning - PIC discarded them. Foods placed are bar in last 1-2 hours will be discarded if not used within the next 4 hours. Continue to monitor food temps and take corrective actions if TCS foods are >41°F. Data logger in drawer unit for 45 minutes shows drawer temps of 50°F. Do not use until repaired and holding food <42°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Foods cooked yesterday that have a 3 day shelf life were not date marked.
Correction: TCS foods cooked here and held in refrigerator for more than 24 hours must be date marked and used within 7 days. PIC date marked the foods.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket on prep cooler drawers does not fit properly. Caulk at back of prep table is loose.
Correction: Replace gasket and caulk.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Food residue inside handles to coolers and in back of prep/drawer cooler unit.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Clean wares stacked while wet in manner that doesn't allow wares to air dry.
Correction: Wares must air dry after washing. Stack wares to allow for air drying.
- Critical: Backflow Prevention Device, Carbonator
Observation: Old style backflow device on carbonator does not have atmospheric vent.
Correction: Replace with BFP device that has atmospheric vent.
- Lighting, Intensity
Observation: Light intesity at deep fry area is about 20 foot candles.
Correction: Increase to 50 FC - replace missing bulbs.
- Physical Facilities in Good Repair
Observation: Grout eroded in dishwash area. Bad odor also noted in this area may be from food residue between floor tiles or in drains (?).
Correction: Repair grout - clean drains if replacing grout doesn't eliminate the odor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean under fryers or prep refrigerator on cook line.
Correction: Clean floor.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP
Observation: Facility is using a cook-chill process and does not have a HACCP plan on site.
Correction: Provide HACCP plan and train employees that are responsible for the cook-chill preparation of foods on the process requirements.
|
10/29/2014 | Routine | |
Standardization inspection.
No violation noted during this evaluation. | 07/09/2014 | Training | |
1 person attended Food Manager's Recertification Course @ Henrico Health Dept.
No violation noted during this evaluation. | 03/13/2014 | Training | |
This visit is due to a complaint alleging gnats on the walls in the facility near the kitchen/booths. It was alleged that a gnat was found in pineapples that were on the salad bar. Upon my inspection I saw no gnats anywhere in the facility.
No violation noted during this evaluation. | 02/10/2014 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods on the salad bar that exceeded 41 degrees (chopped eggs 48 degrees, chick peas 47 degrees, chopped ham 47 degrees). Per the manager, these foods have been on the bar since the morning, >4 hours.
Correction: Refrain from using these foods for sale/consumption. Cold foods must be held at 41 degrees or below. Manager opted to throw noted foods away.Use deeper pans for foods on bar to achieve 41 degrees or below.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the metal interior chute of the kitchen bulk ice machine.
Correction: Clean the mold from the chute. Cover the ice/dump ice prior to cleaning the chute to avoid possible contamination.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign in the female restroom.
Correction: Supply a sign in the restroom.
|
02/10/2014 | Risk Factor | |
Visited the facility and spoke with the manager on duty. He was aware of the complaint and stated that there is a problem with roaches at this time. PCO was in to treat 1.5 weeks ago and treats monthly. Recommended increasing treatment by PCO to bi-weekly until resolved. GM stated that he would call PCO for additional treatment. E-mailed complainant with my actions.
No violation noted during this evaluation. | 10/17/2013 | Complaint | |
Gloves worn. Annual inspection for permit. Dishmachine - chlorine sanitizer - 100+ ppm/test kit (ok).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw fish stored on shelf with cooked pork ribs and rice.
Correction: All cooked and raw product are to be kept separated. Products were moved to safe position.
- Cloths - Wiping Cloths - Use Limitation
Observation: Found cloth towels not in sanitizer.
Correction: Please store in sanitizer.
- Sanitizing Solutions, Testing Devices
Observation: Found no Quat strips to check sanitizer in 3 bay sink.
Correction: Facility to have test strip for all types of sanitizer.
- Equipment - Good Repair and Proper Adjustment
Observation: Found ice build up on door frame and door.
Correction: Door to close properly. Have ice heat strip checked for proper operation so door will close.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found kitchen utensils in bus pan in water not clean.
Correction: All kitchenware is to be stored in a clean and sanitary manner. All items were rewashed and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Found kitchen items not air dried after wash and sanitize.
Correction: Pans and plastic containers stacked wet. All items are to be stored so they are able to be air dried.
|
08/23/2013 | Routine | |
No critical violations noted.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold on the interior metal baffle of the kitchen bulk ice machine.
Correction: Clean the mold from the baffle
- Handwashing Cleanser - Availability
Observation: Observed the lack of soap/inoperable soap dispenser at one of waitress station's handsink.
Correction: Supply soap at the sink.
|
02/27/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Shoney's Restaurant #101, 8415 West Broad Street, Richmond, VA 23294 »