- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Flooring underneath the shelves in the dry storage room 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/17/2016 | Routine | |
| No violation noted during this evaluation. | 10/22/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna, shrimp, pasta, chicken salad at salad bar area were cold holding at improper temperatures. Mashed potatoes, mac-n-cheese, bulk cheese, and roast beef stored inside Cook's Walk-in cooler were cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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04/21/2015 | Routine | |
Temps. con't: salad reach-in refrigerator: pasta salad, 36 degrees Fahrenheit
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that strawberries, ice cream and butternut squash were not protected from cross contamination because they were not in packages, covered containers or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage and cooked pasta in ice bath cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) crab soup, bean soup and many other items in the refrigeration unit were 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) imperial sauce in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
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10/24/2014 | Risk Factor | |
Temps con't: produce walk-in: tabouleh, 41 degrees Fahreheit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese, butter, shrimp pasta and tuna cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exhaust hood has accumulations 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: Floors and walls in the kitchen behind the stove and grill noted in need of cleaning. Floor behind floor freezer in dry storage area.
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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03/31/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that gyro meat and cheese was not protected from cross contamination in the prep table low-boy because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
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11/21/2013 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop found stored on unclean surface. Also observed scoops stored in stagnant water in containers throughout the kitchen.
Correction: Store ice scoop either in the product with the handle extended out of the product or on a cleaned sanitized surface. Store dispensing utensils on a cleaned sanitized surface, in the product with the handle extended out of the product, or in water that is at least 135F.
- Food Storage - Clean and Dry Location
Observation: Self service buffet area lacked proper signage informing patrons to use a clean plate each visit.
Correction: Place use clean plate each visit sign at the self service bar to protect foods against contamination
- Hand Drying Provision (corrected on site)
Observation: upon entrance into the bar area, the hand sink was observed lacking paper towels or an approved hand drying device
Correction: keep paper towels supplied at the hand sink.
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05/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Strawberry Street Cafe, 421 North Strawberry Street, Richmond, VA 23220 »