| No violation noted during this evaluation. | 01/14/2016 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed food staff eating food in the prep area then continue preparing food without washing their hands first.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Food staff were observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed food staff eating while preparing food.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the Utensil Baskets are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
|
09/30/2015 | Routine | |
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: Observed Salmon packaged using the reduced oxygen packaging (ROP) method.
Correction: Cease the service or sale of ROP fish. ROP may only be used with fish that are frozen before, during, and after packaging.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Containers of bleach, and floor cleaner were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed items stored on top of the ice machine.
Correction: Containers of Bleach and floor cleaner must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
|
04/16/2015 | Risk Factor | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints or beard guards.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean tableware was observed stored uncovered at the bar and chef table area.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
|
12/16/2014 | Routine | |
Facility is approved to operate pending a Certificate of Occupancy from the Richmond City Building Department.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Food Prep Area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
11/17/2014 | Pre-Opening | |
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